"Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix." — Sarah
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1 (10 ounce) can
chicken chunks, drained
shredded Cheddar cheese
hot pepper sauce (such as Tabasco®)
Delicous. I used chicken I cooked in garlic, sea salt and paprkia, as I am allergic to gluten and don't use many canned foods. I also added about a tablespoon of sour cream to help bind them a bit better. Great recipe
Agree with Cucina de Liz
When I first started rolling the tortillas they cracked...so I used a spray bottle and misted each tortilla with water before warming them in the pan, and they rolled up great. Definitely going to experiment with different ingredients in the future to perfect the taste, but they were great even without changing a thing.
Used 1 and a half chicken breasts instead of the can of chicken and couldn't help but season it with just a little bit of Taco Seasoning I from this site. I used the yellow corn tortillas, but then decided that I should have used white, because the yellow ones cracked really easily, even when warm. To combat the cracking, I used more filling than called for, and only got eight bigger taquitos. Quick, easy, cheap...Overall a 5 star dish!
YUM! In addition to the canned chicken and cheese, I added a can of diced green chiles and some taco seasoning. I also used flour tortillas instead of the corn. After they were rolled up, I sprayed them with Pam and then sprinkled more taco seasoning on the taquitos. The best part was that I actually made these the day before my party, then the night of the party, just popped them in the oven on low for a while and they were warmed perfectly and still nice and crisp. I served with salsa and sour cream, but they were wonderful on their own. I can't wait to make them again!
These were great. (: They made an awesome lunch for my brother and I. I added sour cream, cumin, and garlic powder, and added a little more cheese as well. I didn't have canned chicken, but leftover rotisserie worked well. I brushed the tops of each taquito with margarine before baking, and the results were delicious. I'll definitely make them again.
Super easy. I followed the recipe exactly the first time but found them to be a bit bland. The second time I added a teaspoon of taco seasoning, used flour tortillas and added a bit of sour cream (as suggested by other reviewers). Yum.
These are good, and much healthier than my usual fried version. I did think they needed a kick, more seasoning on the chicken. But they're sure quick and easy to assemble, great for a last-minute weeknight meal. All in all, a nice base recipe, easily tweaked.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Taquitos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
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