Chicken Taquitos

Chicken Taquitos

Prepare a scrumptious, budget-friendly dish perfect for parties or as a fast family dinner.

Ingredients (serves 6 people)

  • 1 cup onion, chopped
  • 3 gloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh cilantro, chopped
  • 2 cups chicken*, cooked and shredded
  • 12 6” flour tortillas
  • 1 cup Cotija cheese**, crumbled
  • 3 tablespoons olive oil
  • Salsa, for dipping
  • Nonfat Greek yogurt, for dipping
  • *Tip: Save time by using a store-bought rotisserie chicken. For leftovers, try our Zesty Chicken Quesadillas or Shredded Chicken Sliders with Cherry Chipotle Barbecue Sauce.
  • **Tip: Cojita cheese is a hard Mexican cheese found at specialty food stores and some grocery stores. For this recipe, feel free to substitute shredded jack cheese.

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  1. Preheat oven to 425°F and grease baking sheet with 1 tablespoon olive oil.

  2. In a medium skillet, heat olive oil over medium heat. Add onion and cook until fragrant and golden brown, about 12 minutes. Add garlic and cook for 3 minutes, then reduce heat to medium low. Add the cumin, cayenne and salt, then cook for 3 more minutes. Turn off heat and toss in cilantro and shredded chicken. Set aside.

  3. To assemble, lay tortillas on a clean work surface and spread the bottom third of each with 3 tablespoons of chicken mixture. Top with a tablespoon of cheese, then roll up. Place seam-side down on baking sheet.

  4. Brush rolls lightly with olive oil and sprinkle with sea salt. Bake until crisp and lightly browned, about 12 to 15 minutes.

  5. Slice them in half on the bias, then serve with sides of salsa and Greek yogurt for dipping.

  6. Tip: For delicious dinner in a snap, keep a sealed bag of pre-made chicken taquitos in the freezer. To cook, just pop them in the oven on an oiled baking sheet for 10 minutes at 425°F.

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