Active time: 15 minutes Total time: 30 minutes
A great way to use leftover chicken, these crunchy baked taquitos are ready in less than 30 minutes. We’ve added a recipe for homemade pantry-staple salsa, but you can use your favorite jarred salsa if you like. Be sure to heat the corn tortillas in the microwave wrapped in moist paper towels to make them more pliable when you roll them.
Baked Chicken Taquitos With Salsa
- 1 cup (205g) canned diced fire-roasted tomatoes with juice
- 1/4 cup (13g) red onion, coarsely chopped
- 2 tablespoons cilantro, chopped (optional)
- 1 medium clove garlic, peeled
- 1/2 jalapeno chiie, seeded and chopped
- 1 teaspoon lime juice or white wine vinegar
- 1/4 teaspoon ground cumin
- 1 pinch salt
- 2 cups (285g) cooked chicken breast, shredded
- 1/2 cup (57g) cheddar cheese, shredded
- 8 (6-inch/15cm) corn tortillas
- 1 tablespoon olive oil
Preheat oven to 425°F (218°C). Line a baking sheet with foil, coat with cooking spray and set aside.
To make the salsa, combine the tomatoes, onion, cilantro, garlic, jalapeno chile, lime juice, cumin and salt in a food processor or blender and pulse until mostly smooth. Pour into a serving bowl.
Mix the chicken, cheese and 1/4 cup (60g) of salsa in a medium bowl; set aside. Place the tortillas on a plate and wrap them in a few damp paper towels. Microwave on high until the tortillas are soft and pliable, 1 minute. Keep covered.
Spread about 1/4 cup (40g) of the chicken mixture on a tortilla (keep remaining tortillas covered with damp paper towels). Roll tortilla into a tight cylinder and place seam-side down on the prepared baking sheet; brush with the oil. Repeat with remaining tortillas and filling.
Bake until the taquitos are crisp and beginning to brown, 15 minutes. Serve with the salsa on the side.
Serves: 4 | Serving size: 2 taquitos, plus about 1/4 cup (55g) salsa
Nutrition (per serving): Calories: 330; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 76mg; Sodium: 347mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 4g; Protein: 28g