baked taquitos

Baked Chicken Taquitos Recipe

baked taquitos

Sometimes you just want something quick, and easy, and that everyone will eat. That is what this was for me. I set the crock pot up in the morning with the ingredients for the chicken, let it cook on low all day, came home and rolled these up and 30 minutes later I had a pan full of taquitos that weren’t going to expand our waistline too much, for once, and that even kids really, really enjoyed.

Ingredients: 

  • baked taquitos3 large boneless skinless chicken breasts
  • 1 – 15 oz can fire roasted tomatoes
  • 1 cup salsa (your favorite kind!)
  • 1 small can diced green chilies
  • 1 Tbsp mild chile powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 – 15 oz can black beans, rinsed well and drained
  • 2 cups shredded cheese
  • 10 – 12 flour tortillas, burrito sized – We use gluten free wraps instead!

Directions: 

  1. baked taquitosPlace trimmed chicken breasts into crock pot with the fire roasted tomatoes, salsa, green chilies, and seasonings. Cook on low for 4-5 hours, or until the chicken is fully cooked.
  2. Shred the chicken with two forks, or by tossing it into your stand mixer with the paddle or beater attachment and mix on low until shredded. Place meat back into crock pot, and add in the rinsed and drained black beans and cheese. Stir well and keep warm until you fill your tortillas.
  3. Fill tortillas with chicken mixture and roll up. Place on a prepared cookie sheet and spray the tops of the tortillas with additional cooking spray.
  4. Bake at 375 for 15-20 minutes, or until lightly golden brown and slightly crunchy.

Baked Chicken Taquitos Recipe

Baked Chicken Taquitos Recipe

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 - 15 oz can fire roasted tomatoes
  • 1 cup salsa (your favorite kind!)
  • 1 small can diced green chilies
  • 1 Tbsp mild chile powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 - 15 oz can black beans, rinsed well and drained
  • 2 cups shredded cheese
  • 10 - 12 flour tortillas, burrito sized - We use gluten free wraps instead!

Instructions

  1. Place trimmed chicken breasts into crock pot with the fire roasted tomatoes, salsa, green chilies, and seasonings. Cook on low for 4-5 hours, or until the chicken is fully cooked.
  2. Shred the chicken with two forks, or by tossing it into your stand mixer with the paddle or beater attachment and mix on low until shredded. Place meat back into crock pot, and add in the rinsed and drained black beans and cheese. Stir well and keep warm until you fill your tortillas.
  3. Fill tortillas with chicken mixture and roll up. Place on a prepared cookie sheet and spray the tops of the tortillas with additional cooking spray.
  4. Bake at 375 for 15-20 minutes, or until lightly golden brown and slightly crunchy.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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