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Per serving
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- 1
Build the filling
Preheat your oven to 400°F. Heat the canola oil in a large skillet over medium heat, toss in the finely chopped onion, and cook a couple minutes until it softens up. Add the minced garlic, cumin, oregano, chili powder, and cayenne, and let those spices toast for about a minute - your kitchen should smell amazing right about now. Stir in the shredded chicken, shredded Monterey Jack, and chopped green chiles, and cook until the cheese is almost melted into everything. Pull it off the heat and wipe out the skillet.
- 2
Warm and roll the tortillas
Set the skillet back over medium heat with a small splash of oil and warm each corn tortilla for about 5 seconds per side - this is the step that keeps them from cracking, so don't skip it. Lay out your warm tortillas, the filling, some toothpicks, and a greased baking sheet. Spoon about 2 tablespoons of filling along the lower third of each tortilla, roll it up tight, and secure with a toothpick. Line them up seam-side down on the baking sheet.
- 3
Bake until crispy
Bake for 7-9 minutes, until the taquitos are lightly browned and crispy on the outside. Pull out the toothpicks before serving. Pile them up with sour cream, guacamole, salsa, or whatever you've got - shredded lettuce and extra cheese never hurt either.
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Crispy Baked Chicken Taquitos
Created by: TacoEveryDay
Ingredients
- 1 tbsp canola oil
- 1 onion
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 cup shredded cooked chicken
- 1 cup Monterey Jack cheese
- 4 oz green chiles
- 12 corn tortillas
Instructions
- Build the fillingPreheat your oven to 400°F. Heat the canola oil in a large skillet over medium heat, toss in the finely chopped onion, and cook a couple minutes until it softens up. Add the minced garlic, cumin, oregano, chili powder, and cayenne, and let those spices toast for about a minute - your kitchen should smell amazing right about now. Stir in the shredded chicken, shredded Monterey Jack, and chopped green chiles, and cook until the cheese is almost melted into everything. Pull it off the heat and wipe out the skillet.
- Warm and roll the tortillasSet the skillet back over medium heat with a small splash of oil and warm each corn tortilla for about 5 seconds per side - this is the step that keeps them from cracking, so don't skip it. Lay out your warm tortillas, the filling, some toothpicks, and a greased baking sheet. Spoon about 2 tablespoons of filling along the lower third of each tortilla, roll it up tight, and secure with a toothpick. Line them up seam-side down on the baking sheet.
- Bake until crispyBake for 7-9 minutes, until the taquitos are lightly browned and crispy on the outside. Pull out the toothpicks before serving. Pile them up with sour cream, guacamole, salsa, or whatever you've got - shredded lettuce and extra cheese never hurt either.