We all know about my love for Mexican food. Somewhere on Pinterest forever ago, I found this recipe for baked chimichangas, and – with what I had on hand in our teeny tiny Boston kitchen – I ended up creating this really easy, delicious chicken taquito recipe.
It’s one of my husband’s favorite recipes – he usually starts eating everything before it’s all finished.
So naturally, I must share with you all.
Baked Chicken Taquitos
This recipe yields about 20 Taquitos – or enough for 4-6 servings, depending on how hungry you are.
3 C Cooked Shredded Chicken (leftover chicken works well for this, but we always just cook chicken plain, and shred it while it’s still warm)
1 C Salsa
1 Tb Hot Sauce (Tapatio is my favorite) This will definitely make your taquitos spicier, so feel free to omit.
1.5 C Shredded Cheddar or Monterey Jack Cheese
1/4 Red Onion, chopped
1 tsp Paula Deen House Seasoning (or, a mix of salt, pepper and garlic)
1 tsp Oregano
20 Corn tortillas, slightly warmed
Olive oil, for brushing
Preheat the oven to 400. Mix your chicken, salsa, hot sauce, cheese, onion, and seasonings in a large bowl.
Heat up four tortillas at a time in the microwave underneath a bowl for about 30 seconds (heating them up makes them more flexible without breaking). Add about 1/4 C of the chicken mixture to the middle of each tortilla, and roll it up.
Place each rolled taquito seam-side down in a 9×13 inch baking dish (or whatever baking dish you have on hand. I usually have to use a big and a small dish to fit everything). Continue this process until you can’t fit any more taquitos in the dish.
Next, drizzle some olive oil over the taquitos and brush to even it out.
Place your dish in the oven, uncovered, for 20-25 minutes or until the tops of the taquitos just start to brown.
Serve with sour cream, hot sauce and super fast guacamole, below.
Super Fast Guacamole
This recipe yields about 3/4 C – just enough to cover the entire taquito recipe nicely. I love guacamole – but hate buying it for an outrageous price when it’s so easy to make.
1 Avocado, very ripe
Juice from 1/3 lime
1/4 C Red Onion, finely chopped
3/4 Roma Tomato, gutted and finely diced (or, 6-8 cherry tomatoes, quartered)
1 tsp Garlic
1/2 tsp Salt
Really – just mix all of the ingredients well and serve immediately. Boom. You have guacamole.
We usually end up serving our taquitos with sides of refried beans, Mexican rice and mini iceberg salads.
The nice thing is that this whole recipe can easily take under an hour if you use leftover chicken. Great for those late nights, or nights when you really just don’t feel like cooking.
If you’re looking for taquitos but want something a little bit different, or vegetarian – check out Jenee’s Black Bean and Cheese Taquitos.
The best thing? It’s all Gluten-Free (of course)!