November 27, 2012

Chicken Taquitos

As I've said before, it's rare for me to find an entree recipe that catches my eye because of my tendency to visit dessert blogs. But this caught my eye on Recipe Girl, and they're simple to pull together for a weeknight meal.

Chicken Taquitos
3 cups shredded roasted chicken
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1 cup shredded Mexican cheese blend (or cheddar)
12 corn tortillas
cooking spray

Preheat the oven to 400˚F. Line a baking sheet with foil and spray with nonstick spray. Combine the chicken in a bowl with the cumin, salt and garlic powder, and then mix in the cheese. (Note: I put three boneless skinless chicken breasts in a slow cooker with the spices and a bit of water for about 4 hours on high rather than using pre-cooked chicken.)

Place 2 corn tortillas at a time in between two damp paper towels, and microwave for 20 to 30 seconds to soften them (helps to prevent cracking when rolling). Place about 1/4 cup of the chicken mixture in the center of the tortilla, and roll it up tightly. Place the taquito seam-side-down on the prepared baking sheet. Repeat with the rest of the tortillas and filling.

Spray the tops lightly with cooking spray, and bake for 22 to 25 minutes, or until crisp. Serve with guacamole, sour cream and/or salsa, as desired. Makes 12 taquitos.

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