Recipe | "Baked Chicken Taquitos" by Sue Ready

Taquito is a Mexican food dish most often consisting of a small rolled-up tortilla and some type of filling, including beef, cheese or chicken. The filled tortilla is crisp-fried or baked.

This is a family friendly supper with a whole lot less calories than your typical deep fried taquitos. Pair with your favorite Mexican condiments (sour cream, guacamole, salsa, lettuce, tomatoes, cheese) and a dish of sorbet for a satisfying meal. Taquitos are the perfect appetizer for a Cinco de Mayo party.

The filling can be made the night before for easy assembly. - Sue Ready

Ingredients:

  • 3 cups shredded chicken (use rotisserie chicken)
  • 1/4 tsp. each ground cumin, chili powder, paprika
  • 2 tsp. lime juice
  • 1 cup shredded reduced fat Mexican 4 Cheeses or shredded pepper jack cheese
  • 3 oz. reduced fat cream cheese
  • 3 TB. green onions
  • 1/3 cup sweet mini red and yellow peppers, diced
  • 3/4 cup Salsa Verde (I used mild)
  • 12 corn tortillas 6 inch

Directions:

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or use a baking pan dish 8 x 8 and spray with cooking spray.

Microwave cream cheese to soften (20 seconds)

In a bowl combine, shredded chicken, spices, salsa, lime juice, diced peppers, onions, cheese and softened cream cheese. Stir until chicken is well coated.

Dampen two paper towels and place two tortillas at a time between paper towels. Place in microwave for 20 seconds. This step helps for easier rolling (I used the same paper towels for warming all tortillas).

Remove from microwave and spread 2 heaping tablespoons of filling down the center of each tortilla. Roll tightly and place on baking sheet or in baking dish.

Lightly brush each taquito with olive oil and bake 15-18 minutes until taquitos are golden brown. Serve with a bowl of salsa and desired toppings.

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Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.




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