Ingredients

Method

1. 1

   Place 3 chicken breasts on a cutting board. Drizzle with olive oil and season both sides with Kinder's Tequila Lime seasoning, salt, and pepper.

2. 2

   Heat a skillet over medium-high heat. Sear the chicken breasts for about 7 minutes on each side until cooked through.

3. 3

   Remove the cooked chicken from the skillet and place it in a large bowl. Use a hand mixer to shred the chicken.

4. 4

   Return the shredded chicken to the same skillet. Add the Old El Paso taco seasoning packet, paprika, and garlic powder. Stir to combine.

5. 5

   Stir in the sour cream until the chicken is creamy and well-coated. Set aside.

6. 6

   In a bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro.

7. 7

   Squeeze the juice of one lime over the mixture.

8. 8

   Season with salt to taste and stir everything together. Set aside.

9. 9

   In a saucepan over low-medium heat, melt the butter.

10. 10

    Pour in about 75% of the can of evaporated milk.

11. 11

    Gradually add the shredded Colby Jack and Pepper Jack cheeses, whisking continuously until the cheese is melted and the sauce is smooth.

12. 12

    Keep the heat low to prevent the sauce from boiling and becoming clumpy.

13. 13

    Warm the corn tortillas to make them pliable. On a plate, place a strip of mozzarella cheese and a spoonful of the creamy chicken mixture onto a tortilla.

14. 14

    Roll the tortilla up tightly.

15. 15

    Heat about 1-2 inches of oil in a large skillet over medium-high heat.

16. 16

    Carefully place the rolled taquitos seam-side down into the hot oil.

17. 17

    Fry for a couple of minutes on each side, turning with tongs, until they are golden brown and crispy.

18. 18

    Remove the taquitos from the oil and let them drain on a wire rack or paper towel-lined plate.

19. 19

    Arrange the hot taquitos on a platter. Serve immediately with the homemade cheese sauce, pico de gallo, and a side of sour cream for dipping.