I list these as an appetizer but can be a main dish served with spanish rice and refried beans.
Blue Ribbon Recipe
These taquitos are delicious and simple to prepare. All the ingredients come together for a fiesta in your mouth! The recipe makes a large batch which makes them great for game day or if you're having a crowd over. You'll never want to buy them frozen from the store again.
We had a filling leftover so we grabbed more tortillas. We were able to make about 30 total.
Preheat oven to 375.
Coat chicken breast on each side, lightly, with taco seasoning and bake until done (approx. 30 minutes or less depending on your oven).
With a fork or food processor shred chicken and set aside.
In a large mixing bowl add all remaining ingredients, including the remaining taco seasoning and mix.
Add the shredded chicken breast, mix and set aside.
In a small frying pan heat about 1 inch of oil over medium heat.
With tongs, take one tortilla and dip it in the hot oil for a few seconds on each side and place on a dry paper towel to absorb excess oil. Repeat until all tortillas have been softened in oil.
On another paper towel, lay one tortilla down flat and spread about 2 Tbsp full of chicken mixture across one end of the tortilla and roll gently but as tight as possibly and place seam down on a non-treated baking sheet.
Repeat until all tortillas are filled. (You will have an excess of the chicken mixture. I freeze it and use it later.)
Bake on 375 for 10-12 minutes depending on how crispy you want them.
Serve with sour cream or salsa or what ever you prefer. You can substitute grand beef for the chicken, it's very good too.
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