Another week, and another recipe for you. These Baked Chicken Taquitos are my son’s favorite. If I ask him for meal planning suggestions, he won’t hesitate to add these to our menu.
The filling on these is so flavorful, and I serve them with salsa, guacamole, and sour cream.
Chicken Taquitos
2 cooked chicken breasts, finely diced (rotisserie chicken works well)
1 cup shredded cheese
3 T finely diced onion
2 T finely chopped cilantro
1.5 t ground cumin
1 t salt
Grapeseed, avocado, or veggie oil for frying
24 corn tortillas
Fresh salsa, guacamole, and sour cream for serving
Preheat oven to 400 degrees and line a sheet pan with parchment paper or lightly spray with cooking spray.
In a large bowl, combine chicken, cheese, onion, cilantro, and seasonings. Set aside.
In a small sauté pan, heat 1 T oil over medium-high heat and fry tortillas one at a time—about 10-15 seconds on each side. You don’t want them crispy, just softened so they’ll roll easily. Add more oil, as needed. Place tortillas on a plate lined with paper towels. Finish frying all tortillas before filling.
Fill each tortilla with a heaping tablespoon of the chicken mixture. Roll and place taquitos seam side down on the sheet pan. You may have leftover or extra tortillas, depending on how much filling you used in each one. Fry more tortillas until you use all the filling—trust me, you’ll want extras.
Bake taquitos for 20-25 minutes or until they start to brown and edges become crispy. Some corn tortillas cook more quickly, so keep an eye on them. Allow to cool before serving.
Enjoy!
