Saturday, March 3, 2012

Chicken Taquitos - Super Easy

These are super easy and great snacks - or if you're like me,  even a meal.  What I love about them is that they are baked and not fried.  Yay for healthy-er.  Not saying they are healthy for you, but baking is definitely better than frying!

1 boneless, skinless chicken breast, cooked and shredded
1/4 cup onion, chopped
1 cup (or more) cheese, shredded
1 can (4 oz) chopped green chiles
1 tablespoon taco seasoning
12 corn tortillas
Small amount of olive oil

Note: To be honest, the measurements are guesstimates.  I didn't actually measure anything. So this is my guess of how much I used of each.  It's very forgiving, so go ahead, just eyeball it! :) 

Preheat oven to 350 degrees. 

I boiled the chicken breast in about 2 cups of chicken broth until cooked through.  Then shredded.  You can use any left over chicken you might have (rotisserie or even canned chicken).  It was about 1 (generous) cup of chicken, once shredded.

In a bowl, mix the chicken, onion, cheese, green chile's and taco seasoning together.

Heat the tortillas one at a time in a skillet over low heat, just warm them up a bit until they are pliable.  I didn't try this but you could probably also heat in the microwave for a few seconds in between damp paper towels. 

Spoon a small amount of the chicken mixture onto the tortilla.  Roll up and secure with a toothpick. 

Brush the rolled up tortillas with olive oil.  This helps to keep them from drying out.  Place on a baking sheet.

Bake for about 30 minutes or until crispy.  (Might not take the full 30 minutes)

Serve with your choice of dipping/topping.  Yummy!! 

1 comment:

  1. Ohhhh!!!!! this kids might actually eat these!