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
Little gem lettuce
What You’ll Need
Canola oil spray or canola oil
Makes 3 servings
Active Time: 20 minutes
Total Time: 30 minutes
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 and the Jack, season with salt and a pinch of cayenne, and 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 and spacing out the taquitos 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, thinly 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.