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Southwest Chicken Taquitos with Cilantro Lime Crema

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READ REVIEWS
15m
Prep Time
4h 8m
Cook Time
24
Servings

These Southwest Chicken Taquitos are packed with bold flavors and wrapped in crispy perfection. The secret ingredient? Red Gold® Diced Tomatoes + Green Chilies—they bring just the right balance of freshness, spice, and depth to the slow-cooked shredded chicken. Paired with a creamy, tangy cilantro lime crema, these taquitos make the perfect weeknight meal, party snack, or game-day appetizer.   @salt.and.piper_    @thefeedfeed

These Southwest Chicken Taquitos are packed with bold flavors and wrapped in crispy perfection. The secret ingredient? Red Gold® Diced Tomatoes + Green Chilies—they bring just the right balance of freshness, spice, and depth to the slow-cooked shredded chicken. Paired with a creamy, tangy cilantro lime crema, these taquitos make the perfect weeknight meal, party snack, or game-day appetizer.   @salt.and.piper_    @thefeedfeed

Ingredients

COPY INGREDIENTS
1 pound chicken breast, boneless1 packet taco seasoning, (or 2 tablespoons of homemade taco seasoning)1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1 can black beans, 16 oz, rinsed and drained1 cup frozen corn1/4 cup chicken broth24 corn tortillascooking spray, optional for crispiness1/2 cup sour cream1 ripe avocadojuice from 1 limehandful of cilantro, freshly choppedkosher salt to taste1-2 tablespoons water, optional for consistency

Instructions

  • In a slow cooker, add chicken breasts, taco seasoning, Red Gold Original Diced Tomatoes + Green Chilies, Red Gold Mild Diced Tomatoes + Green Chilies, black beans, corn and chicken broth.  Cover and cook on high for 4 hours (or low for 6 hours) until the chicken is fully cooked and tender. 
  • Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix well with the tomatoes, corn and beans.
  • Warm the corn tortillas to make them pliable.
  • Spoon the shredded chicken mixture into each tortilla and roll tightly into a taquito shape. Place the taquitos seam-side down on an air fryer tray.
  • Lightly spray the taquitos with cooking spray for extra crispiness (optional). Air fry at 375°F for 6-8 minutes, flipping halfway through until golden and crispy.
  • In a blender, combine sour cream, avocado, lime juice, cilantro and salt. Blend until smooth.
  • Adjust with more salt or lime juice to taste, and add 1-2 tablespoons of water to reach your desired consistency.
  • Let the taquitos cool for a few minutes, then serve with cilantro lime crema.  Enjoy!

 

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