I’ve tried a couple different recipes for taquitos in the past, but none of them were ever quite right for me, it always seemed that there was a lack of flavour or something was just missing. Then I remembered making an appetizer a long time ago, when we were first married, that was basically like a taquito but it was baked in a puff pastry shell. I remembered them being so delicious, so I decided to take that filling, adapt it a bit and then wrap it in flour tortillas instead. They were perfect. I wish I could find the original recipe so I could site it, but it was so long ago I don’t remember where I found it.
These are so tasty and crave-worthy, with so many flavours that I love. And, it’s a great quick, weeknight meal – basically just assembling and then a quick 10 minute bake. We served ours with a version of Quick Mexican Rice, based on what I had on hand at the time, and I ate mine with a little bit of leftover Avocado Salsa. This will definitely be a go-to meal for this mexican food loving family.
- 4 small chicken breasts (or 2 large), chopped small
- 1.5 cups shredded cheddar cheese
- 1 (4 0z.) can chopped green chilies
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 12-14 6-inch flour tortillas
- sour cream and salsa, to serve
- Pre-heat a pan over medium heat. Add a bit of oil and the chicken, season with salt and pepper, to taste, and cook until chicken is cooked through. Place in a medium-sized bowl along with cheese, chilies, onions, garlic, pepper, cumin, and paprika. Mix well. Place 3 tablespoons of chicken mixture into the centre of each tortilla and roll up tightly. Place seam-side down on a lightly greased baking sheet. Spray taquitos lightly with oil. Bake at 425ºF for 10 minutes, until cheese is melted and tortillas are crispy. Serve warm with sour cream and salsa.