 | One of my best friends was recently diagnosed with a mango allergy after enjoying champagne with mango sorbet at a brunch. Of course her diagnosis made me crave mango like crazy! Interestingly enough, I first made pulled mango chicken sandwiches with a bottle of Mango Ginger Sauce that she had brought me from a vacation she took to the Caymans. I decided to change up that recipe to make a taquito for Miss F and I to snack on. She was a huge fan, as was I. |
½ onion, chopped
1 clove garlic, minced
2 boneless skinless chicken breasts
½ cup chicken broth
½ cup mango nectar
2 tablespoons vegetable oil
1 tablespoon mango ginger sauce
1 teaspoon cumin
1 eight ounce package of cream cheese, softened
1 mango, chopped
12 tortillas
Add the onion and garlic to the bottom of the crockpot. Lay the chicken overtop. In a small bowl, whisk together the broth, nectar, oil, mango ginger sauce and cumin. Pour the broth mixture over the chicken. Cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks. Stir the cream cheese and mango with the chicken.
Preheat the oven to 450 degrees. Spoon ¼ cup of the chicken mango mixture onto each tortilla. Roll up the tortilla and place seam side down on a greased cookie sheet. Spray the prepared taquitos with cooking spray, bake for 10 minutes. Flip over the taquitos and bake for 5 minutes more. Serve.
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4 comments:
It's great seeing mango incorporated in savory dishes this time of year. I love the idea of putting them in taquitos for a tropical spin. The pulled mango chicken sandwiches sound fantastic too!
Oh goodness, I made a mango cream cheese chicken quesadilla awhile back and it was amazing, so I bet these are just as good!
Oh man those look delicious! Definitely a great recipe, perfect for a Mexican night. Feel free to stop by my link party and share your Facebook Page!
Happy Blogging!
Happy Valley Chow
Mrs. P favorite.. SHe can live on taquitos!
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