Shredded Chicken Baked Taquitos

Rolled up tortillas filled with shredded chicken

Shredded Chicken Baked Taquitos

Crockpot shredded chicken and cheese are rolled into tortillas and they are then baked until crispy. Don't forget the salsa, I have a delicious grilled salsa verde recipe for dipping.

Course Dinner Ideas

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings taquitos

Calories 488

Author Janette

Ingredients

12 flour or corn tortillas
3 cups (375 grams) crockpot Mexican shredded chicken
2 ½ cups (125 grams) sharp cheddar cheese
¼ cup (60 ml) vegetable oil

Instructions

Preheat oven to 400°F (205°C). Place a rack inside a baking sheet.
Take a tortilla and add 2 or 3 tablespoons of shredded chicken on the lower 1/3 of the tortilla closest to you, spread evenly.
Top the chicken with 1 tablespoon of cheese (or more if you like it cheesy).
Starting with the edge closest to you, roll the tortilla tightly. Secure with a toothpick. Brush the outside with oil. Set on the rack on the baking sheet seam side down. Repeat until all the tortillas are used.
Bake in the center of the oven for 15-20 minutes or until golden brown and crispy. Remove toothpick before serving. (see note for freezing instructions)

Video

Notes

To freeze, bake for 10 minutes, remove from the oven and cool completely. Transfer to freezer bags or well sealed containers. They will keep frozen for 2-3 months. To reheat, 400°F (205°C) for 10 minutes.

Nutrition