eCook Meal
Mexican Chicken & Jalapeño Taquitos
with homemade guacamole
Meaning ‘little taco’, this taquito recipe is the perfect solution if you want to stretch out the deliciousness of the tasty Mexican taco. Shredded chicken, jalapeños & sour cream are stuffed into tortillas, before being baked to crisp perfection in a hot oven and sided with vibrant green guacamole and a black bean & charred corn salad. Don’t stop now, you’re on a roll, Chef!
Serving guide
Choose your portion size.
Chicken
Preheat the oven to 200°C. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
Chicken & JALAPEÑO
Use two forks (one to secure the Chicken and the other to shred) and gently shred the chicken. Place in a bowl and combine with the sour cream, spring onion whites, jalapeños (to taste), and season (to taste).
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the centre of each tortilla in a straight line from top to bottom (you may have some chicken filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the beans. Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, spring onion greens, and salad leaves.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken and jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken
Preheat the oven to 200°C. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
Chicken & JALAPEÑO
Use two forks (one to secure the Chicken and the other to shred) and gently shred the chicken. Place in a bowl and combine with the sour cream, spring onion whites, jalapeños (to taste), and season (to taste).
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the centre of each tortilla in a straight line from top to bottom (you may have some chicken filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the beans. Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, spring onion greens, and salad leaves.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken and jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken
Preheat the oven to 200°C. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
Chicken & JALAPEÑO
Use two forks (one to secure the Chicken and the other to shred) and gently shred the chicken. Place in a bowl and combine with the sour cream, spring onion whites, jalapeños (to taste), and season (to taste).
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the centre of each tortilla in a straight line from top to bottom (you may have some chicken filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the beans. Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, spring onion greens, and salad leaves.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken and jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Chicken
Preheat the oven to 200°C. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
Chicken & JALAPEÑO
Use two forks (one to secure the Chicken and the other to shred) and gently shred the chicken. Place in a bowl and combine with the sour cream, spring onion whites, jalapeños (to taste), and season (to taste).
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the centre of each tortilla in a straight line from top to bottom (you may have some chicken filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes.
Corn SALAD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until starting to char, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the beans. Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, spring onion greens, and salad leaves.
GUACAMOLE TIME!
Place the Avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside.
‘QUITO’ DIET!
Pile up the Chicken and jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.36
for 4 servings · R41.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
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Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- NOMU Taco Mex Mix
- Wheat Flour Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Chicken & Jalapeño Taquitos?
The preparation time for Mexican Chicken & Jalapeño Taquitos with homemade guacamole is between 15 and 30 minutes.
What is the total time required to make Mexican Chicken & Jalapeño Taquitos with homemade guacamole?
The total time required to make Mexican Chicken & Jalapeño Taquitos with homemade guacamole is between 35 and 60 minutes.
How many servings does Mexican Chicken & Jalapeño Taquitos provide?
4 servings
What are the main ingredients in Mexican Chicken & Jalapeño Taquitos?
Avocado, Avocados, Black Beans, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, NOMU Taco Mex Mix, Piquanté Peppers, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
What is the nutritional information of Mexican Chicken & Jalapeño Taquitos?
Calories: 1110, Carbs: 103 grams, Fat: grams, Protein: 56.7 grams, Sugar: 13 grams, Salt: 1666 grams
How do I prepare Mexican Chicken & Jalapeño Taquitos?
‘QUITO’ DIET!: Pile up the chicken and jalapeño taquitos. Side with the charred corn salad. Serve with the guacamole for dunking. Side with any remaining chicken filling. Sprinkle over the remaining coriander. Well done, Chef! GUACAMOLE TIME!: Place the avocado in a bowl and roughly mash to the desired guacamole consistency. Season and set aside. CORN SALAD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the beans. Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, spring onion greens, and salad leaves. GET ROLLIN’: Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the chicken mixture down the centre of each tortilla in a straight line from top to bottom (you may have some chicken filling left over!). Roll up each tortilla tightly so that it resembles a cylinder with the filling inside. Place on a lightly greased baking tray in a single layer, fold-side down. Pop in the oven and bake until golden and starting to crisp, 10-12 minutes. CHICKEN & JALAPEÑO: Use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Place in a bowl and combine with the sour cream, spring onion whites, jalapeños (to taste), and season (to taste). CHICKEN: Preheat the oven to 200°C. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and NOMU rub. Remove from the pan. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
What should be prepared from my kitchen to make Mexican Chicken & Jalapeño Taquitos?
Avocado, Avocados, Black Beans, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, NOMU Taco Mex Mix, Piquanté Peppers, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Wheat Flour Tortillas
How many calories does Mexican Chicken & Jalapeño Taquitos have?
1110 calories
How much fat content does Mexican Chicken & Jalapeño Taquitos have?
grams