Chicken & Green Chile Taquitos with Coriander-Sour Cream Sauce

Ingredients

Chicken & Green Chile Taquitos

• 8
  
  ounces cream cheese
  
• 
  
  Chicken pulled from 1 rotisserie chicken (about 3 cups)
  
• 1-1/2
  
  tablespoons fresh lime juice
  
• 8
  
  ounces chopped green chiles, drained
  
• 3/4
  
  cup fresh corn kernels or frozen corn (thawed)
  
• 2
  
  tablespoons chopped fresh cilantro leaves
  
• 2
  
  tablespoons hot sauce (I used La Victoria Salsa Brava)
  
• 1
  
  tablespoon Mexican seasoning
  
• 
  
  canola oil, for frying
  
• 25
  
  (5-1/2″) corn tortillas
  

Coriander-Sour Cream Dipping Sauce

• 1
  
  cup sour cream
  
• 3
  
  tablespoons coriander chutney
  
• 
  
  Alternative Dipping Sauces: sour cream, salsa, hot sauce and/or guacamole
  

Directions

1. Make Taquitos: In large bowl, microwave cream cheese 30 – 45 seconds or until very soft. Stir in chicken, lime juice, chiles, corn, cilantro, hot sauce and Mexican seasoning. Makes about 1 quart filling.
2. Heat about 1/2″ oil in frying pan over medium-high heat.. One at a time, fry each tortilla for 3 seconds per side or until softened. You don’t want the tortillas to get crispy at all here, so make sure you cook them quickly, only until they are just softened.
3. On one half of each tortilla, spread about 2-1/2 tablespoons chicken filling, and roll up taquito. In batches, re-fry taquitos for 1-1/2 to 2 minutes or until browned and crisp on all sides. Drain on paper towels.
4. Make Coriander-Sour Cream Dipping Sauce: In small bowl, stir together sour cream and coriander chutney. Serve taquitos with dipping sauce(s).