Chicken taquitos
Put points on the board when you serve this tasty Mexican dish topped with lettuce, tomatoes, cheese and onions.
Photo by Gina Moore
MAKES ABOUT 24
2 cups rotisserie chicken, shredded
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon crushed red pepper
1 tablespoon lime juice, freshly squeezed
1 cup Monterey Jack cheese
20 corn tortillas
Olive oil or vegetable spray
Topping
Shredded lettuce
Diced tomatoes
Shredded cheese
Chopped green onions
Sauces
Salsa, for dipping
Sour cream
Guacamole
Preheat oven to 400 F. Spray a large baking sheet with cooking spray.
In a large bowl combine chicken, chili powder, cumin, salt, garlic powder, paprika, pepper flakes and lime juice. Stir until well combined. Add cheese and mix well. Place tortillas, two at a time, between damp paper towels and microwave for 25–30 seconds. On each tortilla, place a tablespoon of the chicken mixture and roll up tightly. Place seam-side down on baking sheet. Continue to warm tortillas and roll up taquitos until chicken and tortillas are gone. Spray taquitos with oil spray and bake for 18–20 minutes until golden and crispy.
Place on serving tray and top with lettuce, tomatoes, cheese and onions. Serve with sauces.
Chef’s Tip
A good Mexican seasoning blend can be substituted for the chili powder, cumin, salt, pepper, paprika and crushed red pepper in this recipe.
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