Baked taquitos stuffed with seasoned chopped chicken and cheese rolled up and baked rather than deep fried! Add your favorite toppings and luxuriate in at your next fiesta!
BAKED CHICKEN TAQUITOS
It’s been a while since I’ve created taquitos or maybe ordered them at a edifice, and they’re one in every of my favorite Mexican dishes to eat!
I like the chopped chicken the most effective, however I’ve ne'er turned down beef, pork or cheese taquitos!
When you bake rather than preparation taquitos there's less grease to mess with (yay!), and after all a healthier version means that less calories.
Go ahead and eat more!
These taquitos square measure super straightforward to create and you'll serve them together with your favorite toppings like Mexican crema, Pico DE Gallo, a creamy or chunky Avocado Dip.
INGREDIENTS
- 1 pre-cooked chicken roisterer, shredded (you'll need 3 cups)
- 12 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 cup Mexican-style cheese blend, shredded
- oil for coating tortillas (I used avocado oil)
- Toppings: shredded lettuce, diced tomatoes, salsa, guacamole, crema (optional)
INSTRUCTIONS
- Preheat oven to 425 degrees. Line a baking sheet with foil and lightly brush with oil. Set aside.
- In a small bowl whisk together the cumin, garlic powder, chili powder and pepper. Sprinkle over shredded chicken and mix so all the chicken is seasoned.
- Soften the corn tortillas by placing them between damp paper towels and microwave for about 25-35 seconds.
- Fill each tortilla with 3-4 tablespoons of chicken and top with 1 tablespoon of cheese. Roll up and place the taquito with the seam side down on the prepared baking sheet.
- Brush each taquito with oil and bake for 20 minutes or until the tortillas are crispy.
- Serve with your favorite toppings.
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