1/2 packet chipotle marinade unprepared
10 flour or corn tortillas
2 cups shredded cheddar cheese
1 tablespoon olive oil
cooking spray
1/4 cup chicken stock or chicken base
Heat olive oil, chicken stock, and chipotle marinade in a large skillet over medium-high heat for 1 minute. Add chicken and saute each side for 3-5 minutes or until golden brown. Remove chicken and shred with two forks in a large bowl (the chicken may still be a little undercooked). Return shredded chicken to skillet and stir in pan drippings. Continue cooking on medium heat for 3-5 minutes or until chicken is cooked through. Heat tortillas in the microwave for 15 seconds. Place a heaping tablespoon of the shredded chicken 1/3 of the way in on each tortilla. Top with a sprinkle of the shredded cheese and roll up the tortilla. Place the rolled up taquitos in a baking sheet covered with cooking spray. Bake at 400 degrees for 10 minutes or until edges begin to crisp up. Serve with a side of seasoned rice, sour cream and guacamole. Enjoy!
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