Baked Chicken Taquitos Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (11)
- 12 oz skinless boneless chicken breast ground, blended, or finely minced
- 8 6-inch corn tortillas
- 8 oz onions finely diced
- 5.3 oz zucchini grated
- 2 oz cheddar cheese grated
- 1.5 oz mozzarella cheese whole milk
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 tsp unsalted chili powder
- 1 tsp ground cumin
INSTRUCTIONS
Preheat the oven to 425°F. Heat up a large skillet over medium heat. Add 2 tbsp unsalted butter and 8 oz diced onions. Cook for 5 minutes, stirring occasionally. Add 2 tsp chili powder and 1 tsp ground cumin; mix in with the onions.
Add 12 oz ground/minced/processed chicken breast and season with 1/4 tsp salt. Break down the chicken chunks into small pieces. Cook for 4 minutes. Add 5.3 oz grated zucchini and mix in with the chicken. Cook for 2 minutes. Turn off the heat and set aside.
Warm 8 tortillas by baking them for 2 minutes in the oven. Stack them and place a damp kitchen towel over. Take one tortilla sheet and put it on the cutting board, add the filling, sprinkle cheese on top, and start rolling. Repeat with the remaining tortillas.
Brush with olive oil and bake for about 15 minutes.
Transfer to a serving plate and sprinkle chopped parsley to garnish. Serve with guacamole and beverage.
- You may want to work quickly when you fold the taquitos because corn tortillas dry out very fast. A good tip to keep them from hardening is to cover them with a dampened kitchen towel.
- If they do dry out, however, you can sprinkle or spray a bit of water on them and bake for 1 minute to make them pliable again.