I don’t know about you guys, but I love me some good Mexican food. Always packed full of so much flavor, a little bit of spice, colorful, and of course, it always has to be paired with a homemade margarita.
So,of course for game day, I needed to add something of this amazing cuisine to the menu. What could be better than some good chicken taquitos?
A golden, crispy tortilla shell with a creamy, cheesy chicken filling with a hint of spice. The perfect finger food, and so addicting. I betcha can’t just eat one! But hey, that’s okay, because unlike most game day foods, these are actually pretty healthy.
Not a word you were expecting to hear, were you? Baked, but not fried, these tasty little rolls are filled with low fat, all natural ingredients, but you’d never know they were healthy by the amazing flavor in these. Also, using corn tortillas makes this a gluten free dish!
Aside from game day, these are a great snack or dinner any time of the year. It’s super easy to make a ton of these and freeze them. Never again will you have to buy those strange, processed mystery meat taquitos in the store.
These are the real deal.
Here’s how to make them.
Baked Chicken Taquitos
What You’ll Need:
+ 2 boneless, skinless chicken breasts
+ 1 small onion, diced
+ 1 red bell pepper, diced
+ 1 jalapeno, seeded and diced
+ 1 clove garlic, minced
+ 1 cup chicken broth
+ 1 cup shredded cheddar cheese
Homemade Taco Seasoning Mix
* Making your own taco seasoning mix is simple to do from spices you probably have in your cabinet. Those store bought packets are packed full of way too much salt!
+ 1 Tablespoon chili powder
+ 2 teaspoons cumin
+ 1/2 teaspoon garlic powder
+ 1/2 teaspoon onion powder
+ 1/4 teaspoon crushed red pepper flakes
+ 1/4 teaspoon dried oregano
+ 1/2 teaspoon paprika
+ 1 teaspoon salt
+ 1 teaspoon pepper
Preheat the oven to 350 degrees F. Combine all of your taco seasoning ingredients. Drizzle a little olive oil on the chicken breasts, and sprinkle the seasoning on the tops of them. Bake in the preheated oven for 25-30 minutes, or until no longer pink.
Shred the chicken, and set aside.
Heat a large skillet over medium high heat. Saute the onions and peppers until soft. Add in the garlic, cooking for 1 minute. Add the chicken to the skillet, along with the remaining taco seasoning. Stir until combined. Add in the chicken broth, and allow to simmer and reduce until thickened stirring occasionally (about 10 minutes). While you’re waiting, wrap the tortillas in foil and place in the oven to warm them up (only 5 minutes).
Line a baking sheet with tin foil. To assemble the taquitos, place about 2 Tablespoons filling in the center of the tortilla. Sprinkle with cheese, and roll. Place it seam side down on the baking sheet, and continue until all of the filling is gone. Brush the tops of the taquitos with a little melted butter or oil for extra golden crispiness.
Bake at 350 for about 10-12 minutes, or until the cheese is melty and bubbling.
Serve with salsa or sour cream.
Enjoy! xo Jessica