Chicken Taquitos
I’ve always loved all types of Mexican food - I mean how can you go wrong with all the spices, meats, guac, veggies, and of course cheese? And these taquitos are a fun crunchy spin on regular tacos.
I used corn tortillas but feel free to use any kind you’d like! Try my Mexican-Style Shredded Chicken recipe for this or use your favorite shredded chicken recipe - just shredded rotisserie chicken may work well too if you throw in some taco seasoning and a little salsa for moisture.
Recipe makes 12 taquitos
Ingredients
TAQUITOS
1x my Mexican-Style Shredded Chicken recipe
1 cup (280 g) black refried beans
½ cup (2 oz) Monterey jack cheese, shredded
½ cup (2 oz) queso fresco, shredded
12 6” tortillas
TOPPINGS
Guacamole
Salsa
Hot sauce
Extra crumbled queso fresco
Directions
Make my shredded chicken recipe according to instructions or your favorite shredded chicken recipe.
Heat oven to 400F. Line a baking sheet with parchment paper.
In a bowl, combine the shredded chicken, refried beans, and cheeses. Mix until combined.
Lightly dampen 2 paper towels and place 2 tortillas between them on a plate. Microwave for 30 seconds to soften them.
Place some filling in a tortilla and roll tightly. Place on baking sheet. Repeat with remaining tortillas.
Lightly brush tortillas with olive oil (too much and they may not crisp well). Bake for 15-20 minutes or until they are begin to brown and crisp up.
Serve with guacamole, salsa, hot sauce, and crumbled queso fresco.
Nutritional Info (per taquito, corn tortilla): 187 calories, 7.5g fat, 16g carbs, 14g protein
* Note: Nutrition info does not include toppings and can vary by the tortillas you use