Description
Twelve small baked chicken-and-cheese taquitos.
Ingredients
Scale
- 2 cups Fully cooked shredded chicken
- 1 cup Shredded Monterey Jack cheese
- 1/4 cup Mild salsa, drained
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Chili powder
- 12 tortillas Small corn tortillas
- 1 tablespoon Neutral oil
Instructions
- Heat oven to 425°F and line a rimmed baking sheet. Mix 2 cups fully cooked shredded chicken with 1 cup Monterey Jack, 1/4 cup drained mild salsa, 1/2 tsp cumin and 1/2 tsp chili powder.
- Warm twelve small corn tortillas until flexible. Divide filling evenly, roll snugly and set seam-down on the prepared sheet without crowding.
- Brush the outside lightly with 1 tbsp neutral oil total. Bake approximately 15–20 minutes, turning once if needed, until tortillas are crisp and the previously cooked chicken filling is reheated to 165°F.
- Rest five minutes and serve twelve provisional taquitos. Verify tortilla cracking, filling loss, crispness and reheating endpoint in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate assumes already-cooked chicken; its original cooking time is not included. Approximately 15–20-minute bake and five-minute cool; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: One taquito