The recipe I'm going to share with y'all today is so simple and yet so delicious. I serve it at least twice a month and you can really change it up with what you have on hand. I first saw the idea for baked chicken taquitos on Our Best Bites. Their version, creamy chicken taquitos, is phenomenal. I've since seen a few other versions, and I mine is a mash-up of all of them. I think the most important elements they all seem to have in common. First, they should be made with corn tortillas. I know there are die hard I hate corn tortilla people our there, but there are just some recipes that flour tortillas won't do for. Corn tortillas can get much crispier, which you obviously want here. Another important step involves spritzing the top of the rolled taquitos with a bit of cooking spray before putting them into the oven. I also like to follow that with a light sprinkling of kosher salt.
These can of course be made with beef or beans or anything else you have on hand, but I'm lazy and like to shred a rotisserie chicken. If you want to use chicken breasts, cook about a one pound package.
Baked Chicken Taquitos
*Makes 12 taquitos - I'd say enough for three people, but you could stretch it to four with enough side dishes
Ingredients
- 2 cups cooked shredded chicken (I like to use a rotisserie chicken and save the leftovers for another dinner!)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin
- 1/4 cup yogurt, sour cream, or softened cream cheese
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- cooking spray
- additional kosher salt for sprinkling
- Preheat oven to 400 degrees
- Combine shredded chicken, spices, cheese and yogurt (or sour cream or cream cheese) in a bowl and stir to combine.
- Dampen two paper towels and place 2 or 3 tortillas at a time between the paper towels. Microwave for about 20-30 seconds to soften the tortillas (this will keep them from cracking when you roll the taquitos!).
- Place about 2 tablespoons of the filling onto a tortilla and roll up tightly. Place on an ungreased baking sheet, seam-side down. Repeat heating and filling all tortillas.
- Spray tops of the taquitos with cooking spray and sprinkle with kosher salt (you could add a bit of chili powder too for a kick!).
- Bake for 20-25 minutes until crisp.
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| Here's everything you need! |
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| Oh wait... except for these things too ;) |
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| About this much filling... |
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| Roll 'em up, 'spray em, sprinkle some salt and into the oven they go! |
I like to serve them with guacamole and salsa to count as our veggies for the meal :) Hope y'all enjoy them as much as we do!
Yum! What brand of corn tortillas do you use? I hate the way they crack so easily.
ReplyDeleteI actually use the corn tortillas made in store at our local Walmart. They are $1.50 for 80 tortillas and they are phenomenal! Unfortunately, not all walmarts have them. I think the most important thing with corn tortillas, though is how you prepare them. For something like this, or enchiladas, you must heat them with damp paper towels so they will be soft, moist, and pliable. If I'm using them for something like fajitas, I cook them quickly in a skillet. Butter each side (my preference) or use a little oil or non-stick spray and cook the tortillas a couple of minutes on each side. This adds fat of course, but they are then soft and delicious and shouldn't tear!
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