Appetizer Chicken Main Dish Mexican

Baked Chicken Taquitos


Book update:  I finished “Real Education” by Charles Murray yesterday.  He has 4 “simple truths” that he discusses:  ability varies, half of children are below average, too many people go to college and our future depends on our brightest.  Now, some of these may sound harsh, but you really need to read the full description to get the complete story.  He goes on to provide a series of frightening statistics:  study after study has shown the billions of dollars thrown at trying to increase math and reading scores has failed.  For 30 years.  The only real solution that any of us can do?  Homeschooling.  I’m surprised since most writers that I have read recently think that stay at home moms are completely nuts and are ruining their children’s lives.  (referring to: “Learned Optimism” by Seligman, “Teach Your Children Well” by Levine, and “Mean Moms Rule” by Shipani)

On to the Recipe:

I love Mexican food – the smell, the flavors and the colors.  I try to avoid frying because of the fat and because it makes such a bloody mess of the kitchen.  Instead, these chicken taquitos were baked in the oven and served hot.  They earned a thumbs up from all four of us.

A word of caution in regards to corn tortillas.  They can be a pain to work with because the bend and break so easily.  I found that the best enchiladas, taquitos, etc. are made when the corn tortillas are heated in groups of 3 in a microwave oven for 20-30 seconds or so between damp paper towels.  The moisture helps soften the tortilla and keep it from cracking.  When I nuked more than 4 tortillas at a time – especially not fresh ones – they would crack.  If you are trying to watch your ingredients, you may need to make them yourself and or go to Trader Joe’s.  I noticed the brands at Target and such had preservatives in them.

Baked Chicken Taquitos
yield 6 servings

1 Tb. olive oil
1 chopped onion
2 garlic cloves, minced or pressed
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/4 cup chopped cilantro
2 cups chicken breast, cooked and shredded
1 cup shredded cheddar cheese, or Mexican blend, or Monterey Jack, or queso fresco
12 corn tortillas

1.  Preheat the oven to 425 degrees.  Spray a 9×13 pan with cooking spray.
2.  In a skillet, heat the olive oil over medium heat until shimmering.  (A few minutes).  Add the onion and cook until soft – about 4-5 minutes.  Add the garlic, cumin, paprika and salt.  Give that a stir for 30 seconds.
3.  Take the skillet off the heat and add chicken and cilantro.  Stir together.
4.  Warm up your corn tortillas in the microwave (3 at a time in between damp paper towels for 30 seconds).  Put about 2-3 Tb. of the chicken mixture into each tortilla.  Add about a tablespoon of the shredded cheese on top.  Roll and place in the 9×13 pan seam side down.
5.  Bake for 12-15 minutes.   Serve with salsa, sour cream, guac, etc.

Recipe from

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