Recipe from Cindy Jamieson
Winner of Great Cream Challenge January 2014
This month's theme inspired me to create a restaurant favourite, here at home.
- Prep: 20 min
- Cooking: 6 h 20
- 1 cup (250 mL) chicken stock
- 1 tbsp (15 mL) cumin
- 1 1/2 tbsp (25 mL) chili powder
- 1 tbsp garlic minced
- 1 can diced green chiles
- 3 boneless skinless chicken breasts
- 8 pieces of bacon chopped
- 4 oz (120 g) cream cheese softened
- 1 cup (250 mL) 5% or 10% cream
- 2 cups (500 mL) shredded Canadian marble cheddar
- 3 green onions diced
- 1/2 cup (125 mL) frozen corn
- 1/2 can black beans drained and rinsed
- 12 medium tortillas
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Combine chicken stock, cumin, chili powder, garlic, green chiles and chicken breasts in the slow cooker. Cook chicken for 6 hours on low.
Remove chicken from slow cooker and shred using 2 forks. Once the chicken is shredded, return to the slow cooker.
Then, chop bacon into 1/4 inch pieces and cook in a skillet over medium heat. Drain on a paper towel lined plate.
Preheat the oven to 425 degrees.
Pour chicken and cooking liquid through a strainer and into a sauce pot. Heat over medium heat, until it comes to a boil. Reduce heat and simmer for 10 minutes; until reduced by half. Whisk in the cream cheese until smooth and remove from heat. Stir in the cream.
Then, combine chicken with shredded cheese, green onions, bacon, corn and black beans in a large bowl. Pour in cream sauce and toss to coat.
Spread 3 tablespoons of chicken mixture down the middle of each tortilla and roll tortilla up tightly. Place seam side down on a buttered cookie sheet. Brush the tops of taquitos with freshly melted butter, and salt lightly.
Bake for about 15-20 minutes, flipping after 10 minutes.
Enjoy dipped in salsa, guacamole and sour cream. Yum!
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 221 mg|