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

1. Make my shredded chicken recipe according to instructions or your favorite shredded chicken recipe.

2. Heat oven to 400F. Line a baking sheet with parchment paper.

3. In a bowl, combine the shredded chicken, refried beans, and cheeses. Mix until combined.

4. Lightly dampen 2 paper towels and place 2 tortillas between them on a plate. Microwave for 30 seconds to soften them.

5. Place some filling in a tortilla and roll tightly. Place on baking sheet. Repeat with remaining tortillas.

6. Lightly brush tortillas with olive oil (too much and they may not crisp well). Bake for 15-20 minutes or until they begin to brown and crisp up.

7. 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