Baked Chicken and Sharp Cheddar Taquitos
We had friends come over for dinner, and I wanted to make something quick and simple, so I made these baked chicken and cheddar taquitos. I served them with salsa, guacamole, cilantro & lime sour cream, and hot sauce on the side for dipping. These baked cheesy chicken taquitos were a big hit with the adults and the kids, and paired nicely with some spicy pinto beans and a Southwestern salad.
Baked Chicken and Cheddar Taquitos
Ingredients:
- 1 roasted chicken meat, bones discarded (rotisserie chicken works too)
- ½ cup red bell pepper, diced
- ½ cup cilantro, chopped
- 2 tbsp red onion, diced ***Soak the diced onion in ice water for 10 minutes if the flavor is too strong
- 2 tbsp poblano pepper, diced
- Juice & zest of one lime
- Dash of cumin, to taste
- Dash of oregano, to taste
- Dash of garlic powder, to taste
- Sea salt and freshly cracked pepper, to taste
Other Ingredients:
- Corn tortillas
- Sharp cheddar cheese, shredded
- Cooking spray
Dips:
How to Make Baked Chicken and Sharp Cheddar Taquitos:
Remove all the meat from the chicken, then chop it into pieces. Place the meat in a large bowl.
Add the diced bell pepper, chopped cilantro, diced red onion, diced poblano pepper, lime juice, and seasonings to the top of the chicken meat. Toss all of the ingredients together. Taste and add more seasonings if desired.
Preheat the oven to 425 degrees.
Wrap 10 corn tortillas in a towel and microwave for 30-60 seconds to soften.
Place a bit of cheese in the center of the tortilla, then top with a bit of chicken mixture and roll.
Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the remaining taquitos, then spray each of them with olive oil cooking spray.
Place in the oven and bake for 8-10 minutes, then turn over and cook for an additional 8-10 minutes or until crispy and golden brown.
Serve the baked chicken taquitos immediately with salsa, guacamole, cilantro & lime sour cream, and hot sauce. Enjoy.
Equipment
Ingredients
- 1 roasted chicken, meat removed bones discarded (rotisserie chicken works too)
- ½ cup red bell pepper diced
- ½ cup cilantro chopped
- 2 tbsp red onion diced ***Soak the diced onion in ice water for 10 minutes if the flavor is too strong
- 2 tbsp poblano pepper diced
- Juice & zest of one lime
- Dash of cumin to taste
- Dash of oregano to taste
- Dash of garlic powder to taste
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- Corn tortillas
- Sharp cheddar cheese shredded
- Olive oil cooking spray
Dips:
- Guacamole
- Salsa
- Cilantro & lime sour cream
- Hot sauce
Instructions
- Remove all the meat from the chicken, then chop it into pieces. Place the meat in a large bowl.
- Add the diced bell pepper, chopped cilantro, diced red onion, diced poblano pepper, lime juice, and seasonings to the top of the chicken meat. Toss all of the ingredients together. Taste and add more seasonings if desired.
- Preheat the oven to 425 degrees.
- Wrap 10 corn tortillas in a towel and microwave for 30-60 seconds to soften.
- Place a bit of cheese in the center of the tortilla, then top with a bit of chicken mixture and roll.
- Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the remaining taquitos, then spray each of them with olive oil cooking spray.
- Place in the oven and bake for 8-10 minutes, then turn over and cook for an additional 8-10 minutes or until crispy and golden brown.
- Serve the baked chicken taquitos immediately with salsa, guacamole, cilantro & lime sour cream, and hot sauce. Enjoy.
Your blog is my "go-to" blog for great dinner recipes, thats for sharing.
And I love mexican food and you have so many great recipes.
I love your recipes. This one looks really good. I did notice that the recipe is a bit confusing. It calls for chicken but then in the instructions it says to top with ground beef mixture.
“Place a bit cheese in the center of the tortilla then top with a bit of ground beef mixture and roll. “