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.
Baked Chicken Taquitos
Makes: 12-14
Ingredients
- 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
Instructions
- 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.
You May Also Like
