Baked Chicken Taquitos

//Baked Chicken Taquitos

Note: We love these taquitos and they are super easy to make. My toddler helped me put the mixture in the tortillas and then I rolled. We dipped our in fresh guacamole, sour cream, and refried black beans. Other great toppings are green onion, shredded lettuce, diced tomatoes, salsa, queso fresco, etc. These are also fantastic reheated the next day as leftovers!

Ingredients

2 cups shredded chicken (you can use rotisserie chicken)

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 bunch of cilantro

2 teaspoons fresh lime juice

1 cup shredded dairy free cheese (or regular mexican blend)

20 tortillas (we used Siete foods Cassava/Coconut tortillas but you can use corn)

 

Prep Time – 15 minutes

Cook Time – 25 minutes

Total Time – 40 minutes

 

Directions 

Preheat the oven to 425 degrees F. Spray a large baking sheet with avocado oil cooking spray (or nonstick) and set aside.

In a bowl, combine the shredded chicken with the seasonings and fresh lime juice. Stir until chicken is well coated. Stir in the shredded cheese and diced cilantro.

Warm tortillas individually on a flat skillet till soften and easily rollable. If you have a microwave you can place tortillas between two damp paper towels and heat for 20 seconds.

Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the taquito, seam side down on the oiled baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos (you can always do more if you need to or if you would like to freeze).

Once rolled spray the taquitos generously with avocado oil cooking spray (or any other). Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.

 

Taquitos come up from pan really easily as long as you spray them generously.

 

Enjoy!!

By | 2018-02-26T18:07:26+00:00 February 26th, 2018|Recipe of the Week|0 Comments

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