For a fresh take on chicken dinner, repackage it up into these tasty taquitos. The chicken is already cooked, shredded, and ready to roll, and an oven method means no spatter.
What You Get
Shredded Jack cheese
What You’ll Need
Canola oil spray or canola oil
Ground cayenne pepper (optional)
Makes 3 servings
20 minutes active
30 minutes total
Preheat the oven to 425°F. Generously spray or grease a sheet pan with canola oil.
Wrap the tortillas in a damp towel and microwave until warm and pliable, about 1 to 2 minutes. In a bowl, combine the chicken, the Jack, and season with salt. If you want some heat, add a pinch of cayenne. Toss to combine.
Working with one tortilla at a time, add a large pinch of the chicken mixture on one side, before rolling it up. Place the taquitos seam-side down on the prepared pan. Continue filling the taquitos, nestling them together on the pan, until all of the ingredients are used. Generously spray or brush the taquitos with canola oil. Transfer the pan to the oven and bake until the taquitos are golden, about 20 minutes.
Meanwhile, slice the lettuce. Chop the tomato. Pick a handful of cilantro leaves and toss the stems. Cut the lime into wedges.
Spread the shredded lettuce on plates, and pile the chicken taquitos on top. Dollop with the guacamole and sour cream, and scatter with the tomato and cilantro leaves. Serve warm, with the lime wedges for squeezing.