Description
These baked chicken taquitos are easier than frying and a little better for the family waistline.
Ingredients
- olive oil cooking spray
- 1 tablespoon olive oil, or more as needed
- 1 ½ cups finely chopped tomatoes
- ½ cup minced onion
- 5 cloves garlic, minced
- 3 jalapeno peppers, seeded and minced
- ⅓ cup chicken broth
- ¼ cup taco sauce
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 pound shredded, cooked rotisserie chicken
- 24 (6 inch) corn tortillas
- 3 cups shredded sharp Cheddar cheese
- 1 cup shredded lettuce, or to taste
- ½ cup sour cream
- ½ cup guacamole, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
- Heat oil in a large skillet over medium heat. Add tomatoes
- onion
- garlic
- and jalapeno peppers
- then stir in chicken broth
- taco sauce
- flour
- cumin
- oregano
- chili powder
- and salt. Cook until heated through
- 5 to 10 minutes. Add shredded chicken
- mixing vigorously until ingredients are well blended; cook until hot
- 2 to 3 minutes.
- Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible
- about 30 seconds. Repeat twice more to heat remaining tortillas.
- Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and taquitos are crispy
- 20 to 22 minutes.
- Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 12