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Rolled chicken brunswick stew taquitos stacked
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Chicken Taquitos

These are basically small rolled tacos that are easy to eat on the go

Course: Main Course
Cuisine: Mexican
Servings: 36 Taquitos
Ingredients
  • 1 Tablespoon olive oil
  • 1 Whole Rotisserie Chicken or 4 cooked skinless, boneless chicken thighs
  • 1/2 Cup Barbecue Sauce
  • 1/2 Cup Low Fat Sour Cream
  • 2 Cups Corn Thaw if frozen
  • 1 Whole Onion Diced, we used Vidalia
  • 1 Clove Garlic Minced
  • 2 Cups Cheddar Cheese Shredded
  • 2 Tablespoons Hot Sauce Optional
  • 2 Teaspoons Cumin
  • 2 Teaspoons Chili Powder
  • 2 Teaspoons Pepper Freshly Ground
  • 1/2 Cup Cilantro Chopped
  • 36 6" Flour Tortillas
Instructions
  1. Preheat oven to 425. Brush Olive Oil on baking tray.
  2. Dice the onion, mince the garlic, shred the cheese and chop the cilantro.

  3. Debone the cooked chicken and shred or chop the meat.

  4. Mix all ingredients together except the tortillas. Lay out several tortillas and fill with about 1-2 Tablespoons of filling in a line down the middle of the tortillas. Roll tightly and place seam side down on the oiled baking sheet. You can freeze the taquitos now or continue on.  You will get a tighter roll keeping the filling to only 1 tablespoon.

  5. Brush tops of taquitos with olive oil and bake for about 10-15 minutes, until the edges of the taquitos have a nice brown color. Serve immediately or save for later.

  6. An alternative to baking the taquitos is to fry them.  Frying adds nice color and extra taste to the taquitos.  I usually bake them because frying is more labor intensive and higher calorie.  Heat pan over medium heat, add some cooking oil and fry for about 10 minutes, turning to get color on all sides.

  7. Eat as is or top with salsa and guacamole.

Recipe Notes

-Taquitos will keep in the refrigerator for 3 days, or freeze them for up to 3 months in a single layer on a parchment lined baking sheet, once frozen put them in a ziplock bag marked with recipe and date frozen.  Reheat cooked refrigerated taquitos for 30 seconds in the microwave (if frozen for 1 minute) or 5 minutes in a toaster oven set at 325 (if frozen for 15 minutes). 

-If freezing the taquitos before they are cooked, follow the above procedure but use different reheating instructions.  Taquitos are best if cooked in the oven rather than the microwave to give them a crisp texture, cook at 400 degrees for about 25 minutes.

-Read above post for frying instructions or if working with corn tortillas instead of flour tortillas.