Baked Chicken Taquitos

Baked Chicken Taquitos

Who doesn't love Mexican food?! These chicken taquitos are can be filled with anything you want and easily customized to the palates of your family.  They would be great fried, I'm sure we all agree on that.... but by baking them, it really cuts down on the fat!  You could make these ahead of time and pop them into the oven (or fryer if you wish) when you are ready for afternoon snacks, tailgating, or even putting together an appetizer platter. 

Ingredients:

It's hard to put amounts on ingredients that should be added "to taste" or "to consistency" that you like, but here's a rough guide.  

• rotisserie chicken -fully cooked and seasoned.
• 2/3 - 1 cup of jarred or fresh salsa 
• 1 cup shredded "Mexican blend" cheese
• 1/3 cup sweet white and yellow corn niblets
• 1/3 cup canned black beans, drained and rinsed well
• 1 tsp ground cumin
• salt and pepper
• large pinch of chopped fresh cilantro
• 1 pack of egg roll wrappers 

*I'm thinking that a little chopped baby spinach would be good in here, too.  So much nutrition... but that would totally depend on whom you are making them for.

Step-by-step

Remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces.

Rotisserie chicken

Mix the next seven ingredients into the chicken and mix well.

2/3 cup to 1 cup jarred salsa

1/3 cup corn

1/3 cup rinsed black beans

Big handful (about 1 cup) shredded cheese blend

1 tsp ground cumin

a big pinch of chopped fresh cilantro

Add a few spoonfuls of the chicken mixture to an eggroll wrapper.  Fold in the sides first, then roll.  Wet the far end with water so it will stick to itself.

Egg roll wrappers are so easy to work with! (but you could probably use corn tortillas if you prefer.)

Wet the ends!

 

Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos.  Spray the tops of them with the butter flavored spray and sprinkle with black pepper and extra cumin.

Bake at 375 degrees F for about 25 minutes or until golden brown.  It would be nice to turn them onto their sides if you can remember (I had a house full of kids and forgot).  Serve with condiments of choice.  I had light sour cream, salsa, and a spicy ranch for dipping.

Mmmm!

Mmmm.... chicken... gooey cheese....sweet corn and black beans... bright cilantro... smokey cumin... and a crunchy "shell" covering!   A perfect after school snack!

**NOTE** To reheat these, pop them into the toaster oven!   The get totally crispy again!

Method:
Remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces. Mix the next seven ingredients into the chicken and mix well.  Add a few spoonfuls of the chicken mixture to an eggroll wrapper.  Fold in the sides first, then roll.  Wet the far end with water so it will stick to itself.

Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos.  Spray the tops of them with the butter flavored spray and sprinkle with black pepper and extra cumin. Bake at 375 degrees F for about 25 minutes or until golden brown.  It would be nice to turn them onto their sides if you can remember.  Serve with condiments of choice, like light sour cream and salsa.