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If Tacos and Quesadillas Had a Delicious Baby, It’d Be This Chicken Taquito Recipe

Check these delicious, roly-poly little tacos out! Taquitos are some of the best finger foods out there! They come together super quickly and are a great way to make dinner time a little more fun. Serve with your favorite guacamole, salsa, and sour cream for a delicious feast.

Camp Kitchen · 5 months ago

  • cooking

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taquitos

Camp Kitchen

Check these delicious, roly-poly little tacos out! Taquitos are some of the best finger foods out there! They come together super quickly and are a great way to make dinner time a little more fun. Serve with your favorite guacamole, salsa, and sour cream for a delicious feast.

Equipment:

Ingredients:

4 cups

Rotisserie Chicken

½ cup

Red or Green Enchilada Sauce

½ cup

Organic Greek Plain Nonfat Yogurt

1 cup

Shredded 4 Cheese Mexican Blend

1 tsp.

Chili Powder

1 tsp.

Ground Cumin

½ tsp.

Coarse Kosher Salt

As needed

White Corn Tortillas

To serve

Guacamole

To serve

Sour Cream

To serve

Step-by-Step Instructions:

1. Preheat oven to 400ºF/200ºC. Spray two baking sheets with nonstick cooking spray.

2. In a large mixing bowl, combine the cooked chicken, enchilada sauce, yogurt, cheese, chili powder, cumin, and salt. Stir to combine.

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3. Dampen a paper towel with water, wringing out most of the excess water. Wrap around a handful of tortillas and microwave for 30-45 seconds to make them more pliable.

4. Spoon a thin line of the chicken mixture down the center of one tortilla. (Careful not to overfill the tortillas, or they will burst in the oven!) Roll the tortilla up tightly and place, seam side down, on the baking sheet.

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5. Repeat with the remaining tortillas until the mixture is gone.

6. Spray the taquitos liberally with nonstick cooking spray.

7. Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.

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