These delicious baked chicken tortilla rolls make a great snack or meal. Serve with salsa, guacamole, sour cream, refried beans and a sprinkle of cilantro. Excellent for freeze ahead meals.
In a large bowl, combine all ingredients (except tortillas) and mix well.
Taste and adjust seasoning as desired.
Lay a softened tortilla on cutting board or plate.
If need be, warm tortillas to make them easier to roll. Place a damp paper towel on a microwave safe plate, place stack of tortillas on top, cover with a second damp paper towel. Heat on high for 1 minute.
Spread 2-3 tablespoons of filling in a line down center of tortilla. (Don't overfill).
Bring tortilla edge closest to you over the filling. Bring the top layer of tortilla back slightly tucking some of it under the filling to form a tight roll, continue to roll forward tightly.
Place taquito seam side down on prepared baking sheet. Repeat with the remaining tortillas and filling. If there is filling left over, tuck it into the ends of the taquitos or serve on a salad or with tortilla chips.
For a crispier shell, brush tops of rolls lightly with canola oil.
Bake until crisp about 12-15 minutes. Turn and bake for another 3-5 minutes.
Serve with extra salsa, hot sauce, guacamole, refried beans, sour cream and cilantro.
To freeze, cool taquitos on cooling rack. Place entire rack in freezer for 1 hour so each taquito freezes separately. Once frozen, seal well in freezer bag and label.
To reheat, microwave 1 frozen taquito for 1 minute, rotate and heat for another 30 seconds. Or bake at 350°F for 20 minutes until heated through. Cover with foil if becoming too brown.
Makes 10 - 12 taquitos
Video
Notes
Great to have in the freezer!Make them in an airfryer. Preheat to 400°F/204°C, brush taquitos lightly with oil, space out in basket (may need several batches) and bake 7 minutes, turn and bake another 3 minutes. If you don't have leftover cooked chicken, brown some (1 lb/454g) ground chicken in a fry pan, let cool and continue with recipe.