My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.
Provided by Joanne Rainey Miller
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 33.5 g, Cholesterol 42.7 mg, Fat 9.4 g, Fiber 7.1 g, Protein 19.9 g, SaturatedFat 4.4 g, Sodium 744.9 mg, Sugar 0.9 g
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