Baked Chicken and Cheese Taquitos

 

If you’ve followed my blog for any length of time, you know that I’m crazy about food that’s Southwestern, Tex-Mex, or Mexican. As long as there’s a flour or corn tortilla, fresh ingredients and those happy spices involved, I’m eating it. However, one thing I don’t usually like are fried Mexican things. Chimichangas come to mind…flour tortilla that’s been filled with everything wonderful and then deep fat fried, then smothered in melted cheese and green chili. Most of the time they end up, well…can you spell g-r-e-a-s-y? Taquitos are not so bad as it seems that corn tortillas don’t sop us the grease like flour, and if either flour or corn tortillas are used, I think they’re mostly skillet fried as opposed to deep fried. Not quite as g-r-e-a-s-y.

My point? When I saw this baked Taquitos recipe over at Care’s Kitchen, I couldn’t get to my kitchen fast enough, especially since I had every single item I needed on hand. Only thing different, I used chopped chicken as opposed to ground. What I like most about this recipe, first of all, is that these are brushed with oil and then baked. They’re easy, and the possibilities for fillings are endless. Light and crispy-crunchy on the outside and hot, cheesy and flavor-packed on the inside…the makings of a wonderful treat.

 

And by the way,  if you’ve never visited Care’s Kitchen, you’re missing out. Crazy good food paired with professional photography = watering mouth. You should pop over and take a look at her end result.  That’s how they should look, baked a bit longer and skinnier. Mine are just flat out too fat. All I had on hand were very large tortillas. There was no way to put a small amount of filling in the tortilla without it wrapping five times.  Next time…and there will be a next time…very soon.

Let’s take a look.

Baked Chicken and Cheese Taquitos
 
Author:
Recipe type: Mexican, Appetizer
Ingredients
  • 1 lb ground chicken
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 tablespoons dark chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1, 10 oz can diced tomatoes with green chilies drained (I used ROTEL brand)
  • 2 cups, shredded Mexican cheese (a mixture of Cheddar and Jack)
  • Canola or Vegetable oil for brushing the tops
  • about 18 small soft tortilla shells
  • Sour cream, chopped scallion, salsa and hot sauce for the side
Instructions
  1. Preheat oven to 400.
  2. Heat olive oil in large pan. Add onion and saute until soft and translucent, about 6 minutes. Add ground chicken and with a spatula, break the chicken apart and move it all around the pan. Continue breaking up the chicken and cooking until no longer pink, about 8 minutes.
  3. Add chili powder, cumin, garlic powder, salt and pepper and mix together well coating the chicken with the spices. Add drained tomatoes and green chilies and mix together well to incorporate all ingredients, about 2 additional minutes. Spoon the chicken into a large bowl and stir in your cheese until well combined.
  4. Cover soft tortilla shells with a damp paper towel (6 at a time) and place in the microwave until pliable, about 40-60 seconds. (Alternatively, you could heat tortillas up in a hot cast iron pan a few seconds on each side.)
  5. Take your pliable tortilla shells and spoon about 2 tablespoons of the chicken mixture onto the shell. Roll up lengthwise and end seam side down. Continue with remaining tortillas.
  6. Place taquitos seam side down on a lightly greased pan (or one lined with parchment paper). Brush the tops lightly with canola oil. Bake in the preheated oven about 8 minutes or until taquitos are slightly brown on top and the filling is bubbling.

 

Baked Chicken and Cheese Taquitos…They’re What’s for the Superbowl, Snacking, or even Dinner.

 

 

On this day..

Related Posts Plugin for WordPress, Blogger...

Post to Twitter

Comments

  1. says

    I love Tex-Mex too and haven’t had any good Tex-Mex since I left Texas. I can see why you fell in love with this at first site Lea Ann. I can almost taste the goodness and it’s six something in the morning.

    Saw all of the snow in Denver yesterday and thought of you. Know you were prepared and hope all is well. Have a great weekend and stay warm. May your team win too.
    Sam

    • Lea Ann says

      I don’t think Denver has any good Tex-Mex. From what I’ve seen, it’s all pretty sloppy and cheese covered. I don’t really have a team to cheer for, just hope it’s a good game and we’ll be enjoying some good food.

  2. says

    I don’t think I’ve had taquitos but yours and those at Care’s Kitchen (thanks for the link) have me wanting to change that very soon. Is the chili powder in your recipe just ground chile pepper or is it the blend of spices sold in the store for making chili – I always have this question when I see it in a recipe. Enjoy your snowbound weekend.

  3. says

    Yum! I’m with you on the greasy cheesy cuisine – not good for me either. I love this recipe and will bookmark it to try. When I do, I’m going to serve it with the arugula / citrus combo – pretty and healthy!

    • Lea Ann says

      And the cheese they use is usually real greasy too. blech. Yes, I’m still in love with Arugula … thanks to you.

  4. says

    The recipe sounds amazing! We love Mexican and Tex Mex food too and these will definitely be on the short list. Off to check Care’s version!

    That sure was a LOT of snow you got. Too bad they ski resorts didn’t get more.

    • Lea Ann says

      It was a lot of snow. We usually get those types of storms in March. I love them. So pretty and good for all that grows.

  5. says

    I agree about the grease but that’s only poor execution on the kitchen’s part, the oil was not 350 or the food was left in too long after cooking equalization had stopped. Still, that is enough to make you not want fried items at a Mexican restaurant.

    Love this taquitos, a great use for leftover rotiesserie or roasted chicken!

    • Lea Ann says

      I totally understand the poor execution on the kitchen’s part. It takes a very good kitchen to turn out quality Mexican food (in my humble opinion) I’ve only found a couple of those in Denver. And that’s exactly what I used for this, that rotisserie chicken was perfect for this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge