Description
My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.
Ingredients
- ¾ pound shredded cooked chicken
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
- 1 (4 ounce) can diced green chiles, drained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon minced garlic
- 1 cup shredded Mexican cheese blend
- 18 (6 inch) corn tortillas
- cooking spray (such as Pam®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken
- beans
- diced tomatoes with green chile peppers
- diced green chile peppers
- cumin
- chili powder
- salt
- and garlic in a saucepan over medium heat; cook and stir until filling is heated through
- 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted
- 2 to 3 minutes. Remove saucepan from heat.
- Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed
- about 30 seconds.
- Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place
- seam-side down
- on a baking sheet. Spray the rolled tortillas with cooking spray.
- Bake in the preheated oven until lightly browned and crispy
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 9