BAKED CHICKEN TAQUITOS
These baked chicken taquitos are easier than frying and a little better for the family waistline.
Provided by Blue Buddha
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
- Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
- Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
- Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
- Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 18.7 g, Fiber 4.5 g, Protein 24.5 g, SaturatedFat 9.5 g, Sodium 437.9 mg, Sugar 1.8 g
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
BAKED CHICKEN TAQUITOS
This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.
Provided by Jamie and Jason
Categories Mexican
Time 30m
Yield 3 taquitos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
- Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
OVEN-BAKED CHICKEN TAQUITOS
These baked taquitos come out perfectly crisp, without deep frying!
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-926580020", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 4 Servings Serving Size 2 taquitos Amount per serving Calories 320 Total Fat 11g Saturated Fat 3.1g Trans Fat 0g Cholesterol 40mg Sodium 380mg Total Carbohydrate 35g Dietary Fiber 7g Total Sugars 2g Protein 22g Potassium 600mg Phosphorus 390mg Choices/Exchanges 2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1 Fat
EXPLODING CHICKEN TAQUITOS
Provided by Cooking Channel
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
- Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
- Prepare a baking sheet by spraying it with nonstick spray. Set aside.
- Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
- Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the oven until crispy, 14 to 16 minutes.
- Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
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