Baked Chicken Taquitos
These
are tasty morsels and the kids like them because they are fun to
eat. They are much healthier than the fried version. Great as lunch or a snack on the go. Great to make ahead and
freeze.
Ingredients:
- 3 chicken breasts - cooked and chopped
- 1 jar (15 oz - 16oz) of salsa, mild or medium
- 8 oz cheddar cheese, shredded
- 2 green onions, finely chopped
- 1 tbs chopped fresh cilantro, optional
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 - 2 tbs melted butter
- kosher salt
flour tortilla shells - 6" size (no larger than 6")
Directions:
- Preheat oven to 400 degrees. Lightly spray or butter a baking sheet with cooking spray.
- In a large mixing bowl, combine the first 9 ingredients. Place some mixture on one end of the tortilla and roll up very tightly. Place on baking sheet seam side down.
- Using a pastry brush, lightly spread melted butter on each tortilla.
- Sprinkle kosher salt on each rolled tortilla, if desired.
- Bake in preheated oven for about 15 - 20 minutes, until crisp and just until the edges start to turn golden brown.
- Let rest for a minute, then slice down middle on diagonal. Serve with Pico de Gallo, salsa, sour cream, or guacamole if desired.
Comments:
-
I like to use Tostito All Natural Salsa or Paul Neuman's salsa.
- Instead of using butter, you can using cooking spray on the tortillas.
Tips:
- I will shred the cooked chicken first and then chop it finely.
Variations:
- Replace tomato salsa with green salsa.
- Add finely chopped pickeled jalepenos.
- Replace chicken with 1 pound of cooked ground beef or ground turkey, well drained.
- Add corn, black beans, or pinto beans to the mixture.
- Add a pinch or two of red pepper flakes or cayenne if you like it spicier.
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