I've made these several times before and they probably aren't the most authentic taquitos, but I sure enjoy them. They are also great for road trips and little kid fingers which is a plus.
Cooking time: 15 minutes/batch
Yield: 40 taquitos
Ingredients:
- 2 large Chicken Breasts
- 1 Packet Taco Seasoning (or a couple tablespoons of homemade taco seasoning, listed below)
- 20 Corn-flour Tortillas
- 3 Cups grated Cheese (I usually use Cheddar, but this time I added some Monterey Jack cause I had it on hand and needed to use it up)
- Cooking spray
- Place the chicken and a cup of water in a slow cooker, set on High for 4 hours.
- Once chicken is cooked through, shred using forks and add taco seasoning. Stir and let sit for a few minutes.
- Cut corn-flour tortillas in half. Warm briefly on a skillet, they are easier to roll when warm.
- Scoop a small amount of chicken on the cut edge of the tortilla and sprinkle a little cheese over the top. Roll tightly from cut edge. Place on cookie sheet sprayed with cooking spray.
- Once you have about a dozen on the cookie sheet spray the tops with a coat of cooking spray, then place in a preheated oven at 350 degrees for 10 minutes. Using tongs, flip taquitos over and bake for another 5 minutes. Remove from cookie sheet and serve.
- The extra taquitos, once cooled, can be placed in a Ziploc bag and frozen for future quick meals.
- 2 parts Chili Powder
- 2 parts Cumin
- 1 part Paprika
- 1 part Cayenne Pepper
- 1 part Oregano
- 1 part Onion Powder
- 1 part Garlic Powder
- 1 part Salt
- 1/2 part Black Pepper
- 1 part Corn Starch
