A couple of years ago Big A discovered the joy of taquitos (or what we called “rolled tacos” in my day). This isn’t surprising as she loves food that is crispy, which is probably why she’s not super enthusiastic with my usual baked chicken taquitos. Of course, I’m competing with Rubio’s chicken taquitos, which are fried that she has from time to time.
So the last time I made chicken taquitos, I was on a mission to make them extra good. And you know what? It worked.
I adapted this recipe from Weelicious. I replaced some of the chicken with mashed beans and added the spices for the tasty filling. I use the slow cooker to cook the chicken (with some broth) and time it so it’s ready when I want to start meal prep. You could also use rotisserie chicken.
I followed the directions to microwave the tortillas for 30 seconds between two wet paper towels to get them nice and soft (genius!). Then I rolled them up and placed them on a pan sprayed with cooked spray. I brushed the top with some oil and put it on broil the last few minutes of baking.
Big A was way into them and polished off more than two. Take that Rubios!
Do you make taquitos?
- ½ pound chicken, cooked
- 1 cup black beans, drain and rinsed (if you want to skip beans, increase chicken to 1 pound)
- 1 tsp oil
- 1 cup shredded cheese (Mexican blend)
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp cumin
- 12 corn tortillas
- Preheat oven to 400 F. Shred cooked chicken with a fork and knife in a large bowl. Mash beans in a small bowl with added oil. Mix chicken, beans and cheese and then add spices until well combined. Set bowl aside.
- Place two tortillas at a time between two damp paper towels and microwave 30 seconds. Place about 2 Tbsp of filling in each tortilla and roll tightly. Put the seamed side down on foiled lined baking sheet. Lightly brush with oil or cooking spray and bake for 25 minutes. For a crispier taquito, broil the last few minutes of baking.
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