Baked Chicken Taquitos
Our quick, easy, delicious and healthy Ten-Minute Tuesday this week is baked taquitos. We are big fans of taquitos in this house. One of our favorite recipes uses peaches and caramalized onions. But we all know that it takes more than 10 minutes to caramalize onions so we found this alternative recipe. If you have a little extra time one night, try the Baked Peach Taquitos.
Instead of peaches and onions, we added Rotel tomatoes and chillies to rotisserie chicken, threw in some seasoning and a little cheese and rolled it into a tortilla. All in 81/2 minutes, and that included grating the cheese and shredding the chicken. While it may seem quicker to buy grated cheese, Natalie timed me and it only took 30 seconds to grate it with a hand grater. I think we can all spare 30 seconds for the texture and flavor that a block of cheese adds versus the grated kind, and no chemicals to keep it from sticking together.
These have a more traditional Tex-Mex flavor with the tomatoes and chillies. We didn’t make ours spicy but you could just add a jalapeño or some cayenne if you wanted. We did add course salt to the top before baking. Don’t leave this off, it really enhances the flavor.
I thought it would be fun to have toppings, so we all picked one and ended up with guacamole, pineapple-mango salsa, traditional salsa and my favorite, chipotle flavored yogurt dip. I have included the recipe for the yogurt dip. It’s a simpler version of the one I used for the peach taquitos where instead of chopping up the peppers, I just added the adobe sauce from the can of chipotle peppers. It’s a quicker version, and not quite as spicy. All of us really liked this Ten-Minute Tuesday dish. If you have any suggestions for next week, send them to us.
Adapted from Dinners, Dishes, and DessertsPrint
Baked Chicken Taquitos
- Category: Entree
- 2 chicken breasts , cooked and shredded
- 10 ounce can Rotel tomatoes and chilies
- 3 tablespoons fresh cilantro, chopped
- ½ teaspoon cumin
- salt and pepper
- 8 8-inch flour tortillas
- 2 cups cheddar cheese
- 1 cup yogurt
- 2 tablespoons adobe sauce
- Preheat oven to 400º. Line a small jelly-roll pan or spray a baking dish with cooking spray.
- In a saucepan, combine chicken, tomatoes, cilantro, salt, cumin and salt and pepper. Heat over low heat until warmed through.
- Lay tortillas on a flat surface and fill with 1/3 cup of chicken mixture and about 2 tablespoons of cheese. Roll tightly and place in prepared pan. Spray with cooking spray and sprinkle with course salt.
- Bake for 20 minutes until golden brown.
- For topping, combine 1 cup greek yogurt and 2 tablespoons adobe sauce.
- Serve with yogurt sauce or guacamole.
- Adapted from Dinners, Dishes, and Desserts