Crispy Baked Chicken Taquitos
Deliciously crispy baked chicken taquitos, perfect for lunch or dinner, using shredded chicken and cheese.
Equipment
- oven
- baking sheet
- medium bowl
- Pastry brush
Ingredients
Chicken and Filling
- 3 cups shredded cooked chicken
- 1.5 cups coarsely grated sharp Cheddar cheese about 3 to 4 ounces
- ⅓ cup mild salsa
- 1 bunch fresh cilantro optional
- 12 six-inch corn tortillas
- to taste Olive oil or non-stick cooking spray
Optional Garnishes
- to taste guacamole
- to taste pickled jalapeños
- to taste taco sauce
- to taste sour cream
- to taste sliced radishes
- to taste extra salsa
- to taste sliced avocado
- to taste lime wedges
Instructions
Preparation
- Preheat oven to 400 degrees F.
- In a medium bowl, mix together the chicken, cheese, and salsa.
- Lay the tortillas on a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a slightly moist dish towel over the tortillas to keep them pliable.
- Set a tortilla on your work surface and arrange ¼ cup of the chicken mixture in a line down the center. Add 1 to 2 sprigs of cilantro, if desired. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Set it seam-side-down on the baking sheet.
- Continue with the remaining tortillas and chicken, lining the taquitos up right next to each other to keep them from unfurling.
- Use a pastry brush to lightly brush the surface of the taquitos with oil or lightly coat them with non-stick cooking spray.
- Bake until lightly brown and crispy, 18 to 20 minutes.
- Serve with any of the optional garnishes.
Notes
These taquitos can be made vegetarian by substituting chicken with equal parts black beans and chopped, cooked vegetables. Freeze extras for future meals.
Nutrition
Serving: 1taquitoCalories: 100kcal
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