Easy Chicken Taquitos Food

QUICK AND EASY CHICKEN TAQUITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
• Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
• Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
• Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

CRISPY CHICKEN TAQUITOS

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.

CHICKEN TAQUITOS

Steps:

• Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
• Reduce to low, simmer until chicken is done - but moist.
• Shred into strips.
• In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
• Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
• In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
• Add oil if needed.
• Drain between paper towels. Stack and keep covered with clean towel.
• To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
• Secure with toothpick and lay seam side down on plate.
• Repeat with all tortillas.
• Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
• In medium skillet, heat remaining oil over med-high.
• Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
• Drain on paper towels. Cut each taquito in half.

EASY CHICKEN TAQUITOS

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.

QUICK AND EASY CHICKEN TAQUITOS RECIPE

Steps:

• Cook spinach to remove any excess moisture.
• Mix first six listed ingredients together and season with salt to taste.
• Wrap a heaped tablespoon of chicken mixture in small corn tortillas (you will have about 10-12).
• Fry taquitos in vegetable oil until golden and crispy. Set aside on paper towels to remove excess grease and serve right away.

BUFFALO CHICKEN TAQUITOS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a medium-sized mixing bowl, combine the room temperature cream cheese, ranch dressing, blue cheese, Frank's hot sauce, shredded chicken and cheddar cheese. Mix with a spoon or spatula until well combined.
• For each taquito, lay a tortilla flat on the counter and spoon about 1/3 cup of chicken filling, spreading it into a line across the tortilla from one side to the other. Roll up the taquito tightly around the chicken mixture and place on a parchment-lined baking sheet seam side down.
• Continue assembling all the taquitos, then brush with melted butter using a pastry brush.
• Bake in a preheated oven for 10 minutes on one side, then flip the taquitos and bake for an additional 10 minutes, or until the tops are golden brown.
• Serve immediately with blue cheese crumbles, ranch dressing, or Frank's red hot sauce drizzled over the top and garnish with fresh cilantro and diced tomatoes. Enjoy!

30-MINUTE CHICKEN TAQUITOS

Steps:

• Preheat oven to 375°F. Grease a baking sheet or line with foil or parchment paper.
• Warm tortillas, 6 at a time, for around 30 seconds in the microwave.
• Cook and shred chicken if needed. In a large bowl, combine chicken, taco seasoning, and salsa. Add diced jalapenos if desired.
• Spoon 3 tbsp of the chicken mixture into each tortilla, then roll tightly and brush with olive oil.
• Place rolled tortillas on the baking sheet and cook for 15 minutes. Top with your favorite garnishes and enjoy!

CHICKEN TAQUITOS

Steps:

• Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
• For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
• Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Serve taquitos with guacamole, salsa and sour cream.

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS

Steps:

• In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
• To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

TAQUITOS

Steps:

• In a bowl, mix together chicken, cheese, and taco seasoning.
• Cut each tortilla in half, then starting at the wide end, make a line of meat/cheese.
• Roll tightly and set on a parchment lined baking sheet.
• Spray or baste with olive oil (this is optional, but it will help them brown), and bake at 350 degrees for about 20 minutes or until browned and cooked through.
• Cut in half and serve with Cilantro Garlic Sauce or Restaurant Style Roasted Tomato and Garlic Salsa.
• Enjoy!