These were a huge hit with the family. John and I included! Baking the taquitos instead of frying them makes them much better for you, and they still get really crispy when you use the corn tortillas.
I think next time I’ll make a huge batch of these and keep them in the fridge for quick snacks throughout the week. They are THAT good!
1 rotisserie chicken, white meat shredded
1/2 cup shredded cheese (Mexican cheese blend)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
12 corn tortillas
canola oil cooking spray
salsa and sour cream, for serving
Preheat oven to 400 degrees. Line a cookie sheet with foil for easy cleanup, and spray with nonstick spray.
Shred the chicken. Combine chicken, spices and cheese.
To roll the taquitos, you first need to soften the corn tortillas so they won’t break apart. Place 4 tortillas at a time between 2 damp paper towels and microwave for 3o seconds.
Add a couple of tablespoons of the chicken mixture to each warm tortilla, and roll tightly. Place the taquito seam side down. Repeat with the remaining tortillas. I added a few extra cheese only taquitos as well.
Spray the rolled taquitos lightly with canola oil spray and bake at 400 for 20 minutes, or until browned and crispy. Serve with salsa and sour cream for dipping.
