Easy Baked Chicken Taquitos Recipe by Minda
Cooking Instructions 32 min 1 Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed. 2 For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable. 3 Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed. 4 Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy. 5 Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate. 6 Serve taquitos with guacamole, salsa and sour cream. 1 Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed. 1 Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed. 2 For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable. 2 For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable. 3 Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed. 3 Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed. 4 Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy. 4 Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy. 5 Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate. 5 Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate. 6 Serve taquitos with guacamole, salsa and sour cream. 6 Serve taquitos with guacamole, salsa and sour cream. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Artisan style white bread Creamy Thai Carrot Soup w/ Basil YELLOW SPLIT PEA FRITTERS (VEGAN) Steak marinade Mini tartlets with patisserie cream Artisan style white bread Creamy Thai Carrot Soup w/ Basil YELLOW SPLIT PEA FRITTERS (VEGAN) Steak marinade Mini tartlets with patisserie cream Sirloin (Diet Keto) Korean Buldak Ramen Salad Boat Salt and Pepper Green Bean California Farm Winter Smoked Rack of Lamb IP Bacon Cheeseburger Pasta Creamy Thai Carrot Soup w/ Basil Rasgulla Insta-Pot Chicken and Broccoli Green sorghum fritters Sirloin (Diet Keto) Korean Buldak Ramen Salad Boat Salt and Pepper Green Bean California Farm Winter Smoked Rack of Lamb IP Bacon Cheeseburger Pasta Creamy Thai Carrot Soup w/ Basil Rasgulla Insta-Pot Chicken and Broccoli Green sorghum fritters