Chicken and Black Bean Taquitos with Adobo Sour Cream

Chicken and Black Bean Taquitos with Adobo Sour Cream

For the taquitos

2 teaspoons olive oil
8 ounces boneless skinless chicken breasts, diced
2 ounces shredded jalapeno cheddar cheese
2 ounces shredded Monterey Jack cheese
1/2 cup canned black beans, rinsed and drained
4 ounce can diced green chiles
10 chipotle flavored flour tortillas

For the adobo sour cream

1 cup sour cream
2 tablespoons chopped fresh cilantro
2 1/2 teaspoons minced canned chipotle chile in adobo sauce

To assemble taquitos

In a large skillet, heat oil over medium Add diced chicken and cook until no longer pink - about 5 minutes. Add cooked chicken, cheeses, beans and green chiles in a food processor - pulse until the mixture is combined and the beans are coarsely chopped.

Scoop about 3 tablespoons worth of the chicken mixture across the bottom of every tortilla. Roll up and cut each tortilla in half. If needed, use a toothpick to secure tortilla. At this point you can freeze them and just heat them whenever you want to serve them.

Preheat oven to 400

Set frozen taquitos on a a baking sheet lightly coated with nonstick spray. Bake 10 minutes and then turn over taquitos. Lightly coat with cooking spray and bake until golden - about 10 more minutes.

To make the adobo cream

In a small bowl, whisk together sour cream, cilantro and chile.

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