Weeknight Shredded Chicken Taquitos

You cannot get anything better than a roasted chicken.  Comfort food at its best. 


We had a large one the other night and then used the leftovers for these chicken taquitos as part of Pass the Cook Book Club for April.  April was all about the Picky Palate from Jenny. I played it safe with the chicken taquitos. The other options for the month were Peanut butter and Jelly Baby Lattice Pies and Shrimp Mango Quesadilla.

This recipe was perfect for a busy weeknight meal.  All you need to do is cut up some veggies, add chicken, seasonings, and cheese for a delicious filling for the taquitos.

Who knew taquitos could be so easy to make at home?  I didn't but I know we will be having these again.

To read more about how the cook book club works, see February's post from Kita - Pioneer Woman’s Herb Roasted Pork Tenderloin. To join the club, click the facebook group here.

Weeknight Shredded Chicken Taquitos

by Picky Palate

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake saute entree chicken Mexican

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Ingredients (serves 4)

• 2 tbs extra virgin olive oil
• ½ cup chopped onion
• ¼ cup chopped red bell pepper
• 1 tbs minced garlic
• 2 cups shredded cooked chicken
• 1 10oz can diced tomatoes with green chilies
• 3 tbs finely chopped cilantro
• ½ teas kosher salt
• ½ teas ground cumin
• ¼ teas freshly ground black pepper
• 10 10” flour tortillas
• 1 ½ cups shredded cheddar cheese

Instructions

Preheat the oven to 400 degrees and spray a large baking sheet with nonstick cooking spray.

Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, cilantro, salt, cumin and pepper and cook, stirring, until hot, about 3 minutes. Reduce the heat to keep warm.

Add ¼ cup of the chicken filling to the center of each tortilla and top with 2 tbs cheddar cheese. Roll tightly and place seam side down in prepared baking sheet. Bake for 25 to 30 minutes or until tortillas are crispy.

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