Recently I have realized that while we love taco night, sometimes the effort to plate everyone’s tacos and sides can take the fun right out of taco night. Lately I have been making a concerted effort to make double batches of everything I make so I can freeze it or use the items in another dish. For instance, if I am going to make cookie dough I will now make 2-3 batches at once and freeze the dough rolled in parchment paper and freezer bags so I can take it out as needed and, even in a pinch, I can have homemade cookies ready in 15 minutes. I do the same thing with shredded chicken and other items. I make more than I need so I can use it the next night for another dinner. Ok, back to the taquitos. If you are not familiar with taquitos they are just filled tortillas rolled and baked, usually with a meat and cheese mixture.
The idea is that this recipe can be changed to your family’s tastes and what you have on hand but this will be a guide for you to try your own version of taquitos.
Preheat the oven to 400 degrees and spray a cookie sheet with cooking oil.
- 3 cups Shredded Cooked Chicken (use a rotisserie, or cook 5-8 chicken breasts, then shred the chicken)
- 1 cup Shredded Cheddar Cheese
- Flour Tortillas (2 packs- 20 ) or Corn tortillas- sliced in half
- 1 1/2 cup Salsa
- 1/2 teaspoon Cumin Spice
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1/4 teaspoon Oregano
- 1 tablespoon Lime Juice
- Salt & Pepper to taste
- Optional: Add diced chiles (1/2 can- 2 oz)
- Optional: 2-4 Tablespoons- chopped cilantro and green onions
Once you have cooked and shredded the chicken, place it in a large skillet over medium heat. Add the garlic powder, paprika, chili powder, oregano, salt, pepper and lime juice and stir. Next, add in the salsa and stir to combine. Remove the skillet from the heat and add in the cheese and stir to combine. If you are adding the optional ingredients- add and combine them when adding the cheese.
One at a time, lay out a tortilla and, near the edge of the tortilla, scoop a spoonful of the chicken mixture onto it. Slowly roll up the tortilla lengthwise. Set the rolled up tortilla on your baking sheet with the flap down. Repeat to fill all of your tortillas and place them in a single row on your baking sheet. Bake for 10-15 or until the tortillas are slightly golden and filling is hot.
You can also cover the rolled up tortillas and put them in the fridge and cook them in the evening for dinner if you are making them in the morning or the night before.
Serve the taquitos warm with salsa, sour cream and guacamole and make Mexican rice and beans for complimentary side dishes. I also enjoy making Mexican Queso Dip.
Notes: often I cook with sauteed chopped garlic and onion but in order to save time I did not and because I added the salsa I do not think this recipe needs the garlic or onion but of course if you have time add any spices or veggies your family likes.
You can also make extra taquitos for lunches or to freeze and serve later.
by Kristin Fitch