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United States, Americas · White Chicken Chili

White Chicken Chili Baked Taquitos with Lime Crema

A creamy white chicken chili filling rolled tightly in tortillas and oven-baked until crackly crisp: a grab-and-dip snack with zesty lime crema.

ServingsServes 2
Total cooking time50 min
DifficultyMedium
About servings4 small flour tortillas (about 15 cm) per serving. Use chicken that is already cooked and shredded.

Method

  1. Preheat the oven to 220 °C for . Meanwhile, finely chop the onion, jalapeño and garlic, and roughly mash the beans with a fork.

  2. Heat the oil in a 20 cm frying pan and cook the onion and jalapeño over medium heat for . Once the onion is translucent, add the garlic, cumin and oregano and stir briefly until fragrant.

    Add in this stepCooking oil (for frying) 1 tbspOnion ½Jalapeño (or other green chili) 1Garlic (cloves) 2Ground cumin ¾ tspDried oregano ¼ tsp

    medium heat

  3. Lower the heat to medium-low heat, add the chicken, mashed beans, sweetcorn, cream cheese and stock and stir for . When the cream cheese has melted and the mixture is thick enough to hold its shape on a spoon, turn off the heat, stir in the grated cheese and salt and let it cool a little.

    Add in this stepCooked chicken breast, shredded 240 gCanned white beans (cannellini or navy, drained) 160 gSweetcorn (canned or frozen) 60 gCream cheese (room temperature) 80 gChicken stock 50 mlMonterey Jack (grated) 60 gSalt ¼ tsp

    medium-low heat

  4. Wrap the tortillas in damp kitchen paper and microwave for . Cold tortillas crack when rolled, so do not skip this.

    Add in this stepSmall flour tortillas (15 cm) 8

  5. Line the baking tray (30×40 cm ×1) with baking paper. Spread about 2 tbsp of filling in a line along one edge of each tortilla, roll up tightly and place seam-side down, snug against each other. Brush the tops all over with oil.

    Add in this stepCooking oil (for brushing) 1½ tbsp

  6. Bake at oven for , until golden and they sound crisp when tapped. With two trays, swap their shelves halfway through.

    oven

  7. Meanwhile, mix the sour cream with the lime juice, chopped coriander and a pinch of salt to make the crema. Serve the taquitos hot with the crema for dipping.

    Add in this stepSour cream 80 gLime ½Coriander leaves (cilantro) 5 gSalt 0 tsp

Cook's tip

A runny filling leaks out and makes the taquitos soggy, so cook it down well. Placing them seam-side down keeps them closed without toothpicks. An air fryer at 200°C for 8 to 10 minutes also works. Leftover white chicken chili, simmered until thick, makes a great filling.

Cooking it at camp

Swap the oven for a lidded cast-iron pan. Add a generous layer of oil and fry the taquitos seam-side first over medium-low heat, rolling them until golden all round. Make the filling at home and keep it in the cooler, so at camp you only roll and fry.