Taquitos
Tightly rolled, crispy tortillas filled with a wide variety of your favorite taco fillings.
Servings: 4
Ingredients
- 2 cup of leftover shredded chicken, rotisserie chicken or ground beef
- 1/2 cup of shredded cheese
- 2 tablespoons of sour cream
- 1-2 tablespoons of pickled jalapeños, finely minced
- 1 tablespoon of fresh cilantro, finely chopped
- a splash of hot sauce (optional)
- 10 small tortillas (corn or flour)
Instructions
- Preheat your oven to 425 degrees
- Combine 2 cups of shredded chicken tinga with 1/2 cup of shredded sharp cheddar, 2 tablespoons of sour cream, 1-2 tablespoons of finely minced pickled jalapeños, a tablespoon of finely chopped fresh cilantro and a splash of hot sauce in a large bowl
- Wrap 10 small tortillas (corn or flour) in a damp paper towel and microwave for 20-25 seconds to soften
- Add a thin line of filling into each softened tortilla and roll tightly leaving the ends open
- Place the taquitos seam side down onto a parchment lined baking sheet and press down slightly to secure
- Repeat until all of the filing has been used
- Spray each taquito with cooking spray
- Bake in a 425 degree oven until golden brown and crisp (about 15 minutes)
- Serve over shredded lettuce with salsa, sour cream or your favorite dipping sauce