1 cup each shredded cheddar and Monterey jack cheese
1 (10 count) package small flour tortillas (soft taco sized)
Instructions
Preheat oven to 400 degrees. Generously coat a
foil-lined, rimmed baking sheet with non-stick
cooking spray.
In a small mixing bowl combine the garlic
pepper, seasoning salt, smoked paprika, and
cumin. Set aside.
Cut chicken breasts into very small pieces.
Coat the bottom of a large saute pan with 3
tablespoons vegetable oil and place over medium
heat. When oil is nice and hot, cook the
chicken just until cooked through and no longer
pink in center. Add the diced jalapeno and
onion and continue to cook and stir for another
minute or two until onion begins to soften. Add
the seasoning mix and stir well to coat all the
pieces of chicken. Remove pan from the heat.
Add shredded cheddar and jack cheese to the
chicken mixture and stir to combine. Cheese
will melt into the warm meat mixture.
Warm the entire stack of tortillas in the
microwave for about 20 seconds just to soften
them slightly. Lay a tortilla on a cutting
board or other work surface and place a couple
tablespoons of the meat filling down the center
of the tortilla. Fold in the both sides and
then roll the tortilla up. Place seam side down
on the prepared baking sheet. Repeat with
remaining tortillas. Coat the tops of the
taquitos with additional non-stick cooking
spray.
Bake at 400 degrees for about 10 minutes. Pull
baking sheet out of the oven and using tongs,
flip each taquito over to brown the other side.
Return to the oven for an additional 5 or 10
minutes or till nicely browned on both sides.
Serve with sour cream, guacamole, and salsa on
the side.
Originally Submitted
2/29/2016
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