We love these chicken taquitos. Love them.
I’ve done a decent amount of experimenting with different spices and seasonings. They’re pretty much amazing no matter how I tweak the recipe, but the following is our current favorite. Feel free to play with the flavors to find a formula that suits your family best.
Baked Chicken Taquitos
adapted from The Girl Who Ate Everything
- 2 cups cooked shredded chicken
- 1/2 cup sour cream
- 1/3 cup green salsa
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/3 cup diced onion (or 1/2 tsp onion powder)
- 1 cup grated cheddar cheese (or cheese of your choice)
- 8 flour tortillas
- kosher salt for sprinkling
Preheat oven to 425 degrees. In a large bowl, combine everything but the chicken. Add the chicken and mix until chicken is coated.
Scoop 1/8 of the mixture- about 1/4 to 1/3 cup-onto a tortilla, spreading it into a line. Roll the tortilla up around the filling without folding or tucking the edges. Repeat until all the filling and/or all the tortillas are used.
Place the assembled taquitos on a sprayed, foil-lined baking sheet. Lightly spray the tops with cooking spray and sprinkle with kosher salt. Bake for 10-15 minutes, until tortillas are golden and edges are brown.
We enjoy these plain, but they’re also great dipped in salsa, sour cream, guacamole, or cheese sauce.
Note: I almost always make these ahead of time. Sometimes I freeze the assembled taquitos- unsprayed and unsalted- on a baking sheet for a few hours. Then I remove them, wrap them in foil, and place them in a freezer bag (the tortilla bag works well for this). To bake, I place them in the fridge in the morning and bake them like normal for supper. They also keep great in the fridge when assembled around lunchtime (read: nap time) and baked for supper).
I want to know: what recipe does your family eat most often?