Tuesday, September 24, 2013

Chicken Taquitos

If I had to name three foods from my childhood as my favorite, I'd probably say Bagel Bites (except that I always burnt my mouth on them), Uncrustable PB&Js (who really likes crust?), and taquitos (need not say more).
Earlier this summer when we had over a couple couples for a brewing session and I needed to have food items to serve that would be 1.Substantial (brewing also involves drinking:) 2.Premade (so as not to take up the kitchen), I looked at my Pinterest boards, I was smitten to find an easy recipe for chicken taquitos. Besides the tortilla, these are a fairly healthy and super easy food to throw together for a small fiesta or quick dinner. They're baked, not fried, and use Greek yogurt, high in protien.
Chicken Taquitos
(Makes ~15 rolls; modified from Good Thymes and Good Food)
  • Package of 8" flour tortillas
  • ~1lb cooked chicken (shredded)*
  • 1.5 cup water*
  • 1 cube chicken bullion*
  • 3/4 cup plain Greek yogurt
  • 1/4 cup green salsa (canned)
  • Juice from 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic salt
  • 3 Tbsp chopped cilantro
  • 1.5 cups Mexican blend shredded cheese
  • Cooking spray (I use spray olive oil)
  • Pinch of salt
*See step one of directions regard using of water, bullion and cooking chicken
One of the quickest and easiest ways to make shredded chicken is in the crockpot  (Well, actually the easiest way is to buy an already oven-roasted chicken from the grocery, but you get what I mean.)
Crockpot Shredded Chicken:
  • Dissolve one bullion cube in warmed water
  • Place chicken breast in crockpot and pour seasoned water into pot
  • Cook on low for 6-8hrs
  • Shred with fork
The chicken should end up looking something like this:
  • Preheat oven to 425F
  • In a medium bowl, mix together: chicken, Greek yogurt, green salsa,  juice from lime, cumin, chili powder, onion powder, garlic salt and cilantro
  • Once combined, add cheese to mixture and stir in
  • Cover cookie sheet(s) with aluminum foil
  • Microwave tortilla for 15 seconds to soften (this step is optional, but tortillas are more flexible when warmed)
  • Place approximately 3 Tbsp of chicken mixture near middle of tortilla
  • Start from one end and wrap
  • Place on pan with seam down
  • Repeat until you run out of chicken mixture
  • Spray with cooking spray and sprinkle salt
  • Bake for ~15min or until edges golden

  • Repeat until you run out of chicken mixture
  • Spray with cooking spray and sprinkle salt
  • Bake for ~15min or until edges golden
Serve with your favorite dippings, such as salsa or queso.
To keep warm for our brewing party, I simply picked the aluminum foil up off of the cookie sheet and placed in crockpot on warm. It worked perfectly!
Linking up with Let's Get Bananas and Blissfully Miller for Taste of Tuesday


  1. YUM! I love chicken taquitos. I haven't had them in years!! Thanks for linking up with Jess and me!

  2. I love taquitos!! Those came out good and perfect for parties!


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