eCook Meal
Mexican Chicken & Jalapeño Taquitos
with guacamole & fresh coriander
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 charred corn salad. If this dish has you craving the real deal, Flight Centre can take you straight to Mexico, where every corner bursts with spice, culture, and flavour.
Serving guide
Choose your portion size.
Chicken & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center 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). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
‘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 & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center 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). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
‘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 & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center 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). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
‘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 & JALAPEÑO
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season.
GET ROLLIN’
Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the Chicken mixture down the center 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). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
‘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
R173.84
for 4 servings · R43.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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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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Guacamole needs 2 packsGuacamole Seasoning 40 g R20.99 · whole pack (size can't be divided)R20.99
-
Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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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
-
Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Spring Onions needs 2Lay'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:
- Wheat Flour Tortillas
- NOMU Spanish Rub
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 guacamole & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Mexican Chicken & Jalapeño Taquitos with guacamole & fresh coriander?
The total time required to make Mexican Chicken & Jalapeño Taquitos with guacamole & fresh coriander 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?
Chicken, Chicken Mince, Corn, Fresh Coriander, Guacamole, NOMU Spanish Rub, Pickled Jalapeño, Piquanté Peppers, Salad Leaves, Sour Cream, Spring Onion, Wheat Flour Tortilla
What is the nutritional information of Mexican Chicken & Jalapeño Taquitos?
Calories: 954, Carbs: 85 grams, Fat: grams, Protein: 41.3 grams, Sugar: 11.9 grams, Salt: 1756 grams
How do I prepare Mexican Chicken & Jalapeño Taquitos?
CHICKEN & JALAPEÑO: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). During the final 1-2 minutes, add the NOMU rub. Place in a bowl and combine with the sour cream, the spring onion whites, the jalapeños (to taste), and season. ‘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! GET ROLLIN’: Place the tortillas in a single layer on a chopping board. Place 1-2 tbsp of the chicken mixture down the center 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). Remove from the pan and place in a bowl. Toss with the peppers, ½ the coriander, the spring onion greens, the salad leaves, and season.
What should be prepared from my kitchen to make Mexican Chicken & Jalapeño Taquitos?
Chicken, Chicken Mince, Corn, Fresh Coriander, Guacamole, NOMU Spanish Rub, Pickled Jalapeño, Piquanté Peppers, Salad Leaves, Sour Cream, Spring Onion, Wheat Flour Tortilla
How many calories does Mexican Chicken & Jalapeño Taquitos have?
954 calories
How much fat content does Mexican Chicken & Jalapeño Taquitos have?
grams