Active TIme: 50 minutes
Servings: 15-18
Ingredients
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups shredded cooked chicken
- 1 cup green enchilada sauce
- 1 can (4 ounces) chopped green chiles, undrained
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces Buholzer Brothers® Jalapeño Havarti
- 15 to 18 corn tortillas (6 inches)
- Toppings: Odyssey® Sour Cream, diced avocados, shredded cabbage, minced fresh cilantro, sliced jalapeno pepper and chopped tomatoes
Directions
- Sauté onion in olive oil in a large skillet over medium heat until tender. Reduce heat to low. Add garlic; cook and stir 1 minute longer. Stir in the chicken, enchilada sauce, green chiles, lime juice, oregano, cumin, salt and pepper. Cook and stir until the sauce is thickened, about 15 minutes. Remove from the heat. Cool. Stir in jalapeño havarti.
- Heat air fryer to 400°F.
- Warm a tortilla in a dry skillet over medium heat. Spoon 2 tablespoons filling onto the bottom half of the tortilla, leaving a 1/2 inch from edges. Roll tightly into a cigar shape. Repeat with remaining tortillas and filling.
- Place about five taquitos seam side down into the air fryer basket. Spritz with cooking spray. Cook until warmed through and golden brown, about 5-6 minutes per batch. Keep warm.
- Top with sour cream. Sprinkle with avocados, cabbage, cilantro, jalapeno pepper and tomatoes.
© Dairy Farmers of Wisconsin
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