|Baked chicken taquitos... coming to a kitchen near you!|
2 cups of cooked/chopped up rotisserie chicken
salsa (your favorite kind)
flour or corn tortillas (small, or if you have big ones, I cut mine down)
So first, place your 2 cups of chopped, cooked chicken into a small bowl:
Next, you want to add in a few spoonfuls of sour cream, a few spoonfuls of salsa, and a sprinkling of taco seasoning mix. This is completely to taste, I would say about 2 Tablespoons of sour cream and salsa to start, and a teaspoon or two of the taco seasoning.
Stir it up. It will need to have a wet/moist consistency, so after the initial stir I ended up adding a bit more sour cream and salsa. You want it to stick together and be spreadable without being soupy. Taste the mixture. Make sure to add more seasoning if needed.
Now, most recipes I searched for on line called for the small corn tortillas, which had a couple of extra steps to make them pliable enough to roll. We, however, only had flour tortillas on hand, which ended up rolling a lot easier. We did not just have regular sized flour tortillas lying around, but huge, monster burrito sized flour tortillas. I figured you don't want that much tortilla because the taquitos would get tough on the outside with too many layers of tortilla dough. I cut the round edges off, and then cut each large tortilla into two smaller rectangles. They were probably 6.5x5 inches each.
|If you have the small 6-inch round flour tortillas, skip this step|
Roll tightly, sealing the mixture inside as you go. Place the taquito seam side down on a half sheet lined with foil or cooking spray (or both).
Continue rolling up the rest of the taquitos. Make sure they do not touch when you lay them in the pan. I coated the top of them with a light dusting of cooking spray, and then sprinkled the top with a little seasoning. I used a couple of cranks of sea salt all over the top. The sea salt really made it pop with flavor by the way, so don't skip that step.
|These taquitos are about 5 inches long each|
|Pleasantly surprised crisp and crunchy taquitos!|
All that is left to do is serve them on a plate hot from the oven with a variety of dipping sauces and go to town!
Everyone really loved these. They turned out crispy, yet creamy on the inside.
I even got creative after serving the first few, and started cutting them on the diagonal and standing them upright like they do in Mexican restaurants. I was SO surprised when my somewhat picky middle child (who does not eat tacos) walked over to the table, took a big bite of a taquito and said "YUM"!!" Then proceeded to eat two more. Now if that is not proof that this is an easy, family-friendly recipe, I don't know what is. Try these sometime soon and let me know how you like them. I am definitely adding them into our regular dinner rotation! Full printable recipe found here. Enjoy!!
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