Tuesday, September 8, 2015

Chicken Taquitos

These are excellent alternatives to the overly processed versions you find in the freezer section at the store. They keep well in the fridge for a make ahead meal and are totally delicious.


1 rotisserie chicken 
3/4 jar of your favorite tamatillo salsa
Corn or flour tortillas
Black beans* optional
Cheese *optional


Heat the oven to 400. Pull all the meat from the bones of the chicken and shred it into small pieces and place into a large mixing bowl. Add the tamatillo sauce, either of the optional ingredients and stir until well mixed. It should be fairly moist. We have a lot of allergies in our home so we skip the cheese but beans add additional flavor and a nice texture to the taquitos, as well as, extra fiber. We also use corn tortillas instead of flour. Corn tortillas tend to be dry but a little crispier and flour tortillas tend to stay moist and are bigger.

Using a tablespoon scoop the mixture into tortillas. Fill enough to roll up the tortillas completely and place into a baking dish seam down so that they don't unroll during baking. Cook for about 15 min, turn and cook for another 10. 

Serve warm with spring salad and orange slices. 

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