Total Time
30mins
Prep 15 mins
Cook 15 mins

I got this recipe off of a blog (bigboldbeautifulfood.blogspot.com). I have made it once and the flavour was really good, but it looked funny! The instructions are long but it is actually very simple and quick to make. I am posting how the recipe is originally written (well almost) but you might want to add a bit more spice. I served it with a spicy salsa and it tasted great. The chicken broth is needed if you are using corn tortillas only.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F and oil a baking sheet.
  2. Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
  3. Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
  4. Take from heat and stir in cilantro and chicken. Set aside.
  5. IF YOU ARE USING FLOUR TORTILLAS:.
  6. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
  7. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
  8. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
  9. IF YOU ARE USING CORN TORTILLAS.
  10. Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
  11. Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
  12. Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
  13. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
  14. Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
Most Helpful

5 5

I've never had nor made taquitos before. To be truthful....I didn't even know what they were. :) Now I'm a fan. I thought these were wonderful. Loved how nicely everything came together (omitted the cumin), and a great use for leftover chicken. Actually, you could use any meat and I'm sure you'd get the same great result. I will have to practice my 'rolling technique' though. ;) Thanks for sharing your recipe Flygirl. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

4 5

This was tasty with a little tweaking. I followed the advice of other reviewers and added some chili powder and pepper. It seemed a little dry toward the end so I also added about 2 tablespoons of lime juice. --TIPS-- 1. The broth idea does NOT work. The tortillas will still be brittle and fall apart. Instead, wrap a stack of corn tortillas in several layers of damp paper towels and microwave for about 30-45 seconds. 2. DO NOT roll them too tightly. When they are cooking, the filling will bubble and expand, and if you wrap them tightly, the taquitos will burst. 3. Leave some space between each taquito. This will allow them to get crispy on all sides. 4. For an even better crispy texture, spread a little oil on the bottom of the pan, and then spray the tops of each taquito with cooking spray.

3 5

These were good. I did add some taco seasoning to the chicken. I used corn tortillas and tried dipping in broth. They didn't want to roll very easily and mostly tore apart. I secured them with toothpicks and even that did really keep them closed. Maybe I did something wrong. In any case they were tasty and we enjoyed them. I was just hoping we could eat them with our fingers and not a fork.Thanks for posting the recipe.