Creamy Chicken Taquitos

chicken taquitos 1_small

Taquitos. Anyone else have kids who adore them? Straight out of the frozen food section, my kids would inhale these rolled up tortillas ‘n meat for breakfast, lunch and dinner if I let them. Unfortunately, they aren’t the healthiest option so I wondered what would happen if I made them myself (and made them a little healthier). Would they still inhale them for breakfast, lunch and dinner?

After a brief moment of stink-eye because these taquitos were a little, um, fatter than the usual, they DID.

I subbed the ground beef for shredded chicken and added some flavor with the onion, garlic, salsa and sour cream. These were great to pack in lunch boxes the next day (if they last that long!)

chicken taquitos 2_small

Creamy Chicken Taquitos

Technically, to be a taquito these should be made with corn tortillas. But the corn ones always tear on me when I roll them, so I caved and used flour tortillas. I would roll them a little thinner next time.

2 chicken breasts, cooked and shredded (I used 2 chicken breasts from a rotisserie chicken)
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
3/4 cup canned corn, drained
1 cup salsa
1/2 cup sour cream
1 1/2 cups Tex Mex or Mexican cheese blend, I used Kraft
10 6 inch flour tortillas
1/4 cup butter, melted

Preheat oven to 400 F degrees.

Heat oil in a medium skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Stir in shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.

Spread some melted butter on the bottom a 9×13 inch baking pan. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.

Bake for about 15 minutes or until tortillas turn golden.

Makes about 10 taquitos.

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