Crispy Baked Chicken Taquitos
If you don't have leftover chicken on hand, pick up a rotisserie one at the market, or bake a couple of boneless chicken breasts at 350 degrees until cooked through (about 30 minutes). You can shred the chicken using your hands, chop with a knife, use two forks, or put the chicken in a bowl and use an electric mixer to shred. Make these vegetarian by using equal parts black beans and chopped, cooked vegetables. Freeze the extras for future suppers or school lunches. Reheat in the oven or toaster oven.
Ingredients
- 3 cups shredded cooked chicken
- 1 1/2 cups coarsely grated sharp Cheddar cheese (3 to 4 ounces)
- 1/3 cup mild salsa
- 1 bunch fresh cilantro (optional)
- 12 six-inch corn tortillas
- Olive oil or non-stick cooking spray
- Optional garnishes: guacamole, pickled jalapeños, taco sauce, sour cream, sliced radishes, extra salsa, sliced avocado, lime wedges
Instructions
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Preheat oven to 400 degrees F.
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In a medium bowl, mix together the chicken, cheese, and salsa.
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Lay the tortillas on a baking sheet (overlapping is fine) and put in the oven to soften, about 1 minute. Remove from oven and lay a slightly moist dish towel over the tortillas to keep them pliable.
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Set a tortilla on your work surface and arrange 1/4 cup of the chicken mixture in a line down the center. Add 1 to 2 sprigs of cilantro, if desired. Roll the tortilla tightly around the chicken so it is snug in the center, like a big cigar. Set it seam-side-down on the baking sheet.
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Continue with the remaining tortillas and chicken, lining the taquitos up right next to each other to keep them from unfurling.
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Use a pastry brush to lightly brush the surface of the taquitos with oil or lightly coat them with non-stick cooking spray.
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Bake until lightly brown and crispy, 18 to 20 minutes.
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Serve with any of the optional garnishes.