In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier and the tortillas still turn golden brown and crispy around the edges.
A creamy filling made with chicken taco flavours is spread over a soft flour tortilla and rolled up to make the most delicious Mexican pinwheels ever! Great for chicken leftovers.
Rolled corn tortillas with chicken then baked until crisp. Serve as an appetizer or side dish with salsa or as main course topping with lettuce, tomato, olives, sour cream, etc.
These are genuine Mexican Taquitos but with less fire.
Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
In a small bowl, mix together the cumin, chili powder, garlic powder, and ground black pepper.
Lay the chicken breasts on the prepared sheet pan. Sprinkle the chicken with the spice mixture. Roast the chicken in the oven for 25 minutes or until the internal temperature is 165 degrees F. Set it aside to cool slightly. Keep the oven on and coat a clean baking sheet with cooking spray.
Once the chicken has rested and cooled slightly, shred the chicken meat and add it to a medium bowl. Add the cheese and refried beans and mix well.
Place the corn tortillas in between two damp paper towels. Microwave on high for 30 seconds.
Fill each corn tortilla with 1/4 cup chicken filling and roll tightly. Lay seam side down on the prepared baking sheet. Once all the taquitos are on the baking sheet, lightly spray each one with cooking spray.
Bake for 15 minutes or until the tortillas are crispy.
Serve two taquitos with 1/4 cup shredded lettuce, 2 Tbsp guacamole, and ¼ cup diced tomatoes.
- See more at: http://www.diabetes.org/mfa-recipes/recipes/2015-04-oven-baked-chicken-taquitos.html#sthash.Qaq6cDuJ.dpuf
