• Pat the chicken dry with a paper towel, heat up olive oil in the skillet. Season the chicken well with salt, pepper, paprika, chili powder garlic seasonings. Cook on medium/high for about 6-8 minutes on each side or until internal temp is 165º let the breasts rest. Shred the breasts once they have cooled slightly. Preheat oven to 400º for taquitos.
• Pro Tip: place the breasts in a large bowl and use a stand or hand mixer to shred the breasts!
• Chop the jalapeño, onion, cilantro. Next, add the chopped veggies to the shredded chicken with salsa, cheese, sour cream. Mix well.
• Grease a large baking dish, 9x9 or similar size. You can also bake them on a cookie sheet with more space between.
• To help with cracking tortillas: Place tortillas on a plate and wrap them in a damp paper towel. Microwave for 45 - 60 seconds, this prevents the tortillas from cracking!
• Working quickly, take one tortilla out from the warm, damp, paper towel pile and fill it with 2-3 tbsp of chicken mix. roll it up tightly, with the edge side down. Place the taquito in the greased baking dish and continue this process until the dish is filled tightly with rolled taquitos. Spay or drizzle the rolled tortillas with oil.
• Bake for about 25-35 minutes or until they are browned nicely. If you have the room, turn the taquitos in the middle of the bake times to ensure an even crisp. Once they have cooled a little, sprinkle with salsa, extra cilantro and toppings of choice. Enjoy!

Chipotle Crema

• Add ingredients (sour cream, chipotle peppers, lime) to a small blender or food processor. Blitz well. Add water to thin if desired. Give it a taste, add salt and pepper if desired.