Quinoa Salt Lime juice Lime zest Cilantro EVOO
These taquitos are easy to make. Have fun serving taquitos both for dinner, a snack or as an appetizer! Because they are baked, they are healthier but you still get that crispy exterior and soft, flavorful chicken inside.
You can make 2 dozen of these little babies ahead and freeze them before baking and then pull them out a few at a time to bake for an afterschool snack or easy dinner! Or make them ahead for a party.
PREPARE THE CHICKEN BY ROASTING IN THE OVEN - SEASON WITH SALT, PEPPER AND CHILI POWDER. SHRED THEM ONCE THEY ARE COOLED.
ADD THE SEASONINGS AND WATER TO THE CHICKEN IN A PAN SO THE FLAVORS SIMMER TOGETHER.
STIR IN THE CHEESE.
WARM THE CORN TORTILLAS BETWEEN DAMP PAPER TOWELS TO MAKE THEM EASIER TO WRAP.
ADD SOME SEASONED CHICKEN TO THE TORTILLA AND ROLL THEM UP. USE TOOTHPICKS TO HOLD THEM TOGETHER IF THEY DON'T HOLD UP.
BRUSH THE TOPS OF THE TAQUITOS WITH OIL BEFORE BAKING.