Delicious Baked Chicken Taquitos Recipe

Story and photos by Andy LaPointe

If you’re looking for something easy to make and great tasting, then this recipe is for you! Best of all it’s one of those meals that you prepare quickly in the morning and then forget about it until dinner time.

Get started by putting most of the ingredients in the crock pot (slow cooker) in the morning and let it cook on low for four to five hours. Later roll the shredded chicken, place in the oven and enjoy 30 minutes later.

Ingredients:

• 3 large chicken breasts (boneless and skinless)
• 1 can of fire roasted tomatoes (15 ounce)
• 1 cup of your favorite traditional tomato-based salsa
• 1 small can diced green chilies
• 1 tablespoon mild chile powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon cumin
• 1 can black beans, rinsed well and drained (15 ounce)
• 2 cups shredded cheese (three cheese mix is the best)
• 10 – 12 flour tortillas, burrito sized
• Baked Chicken Taquitos Plain-100

Step 1:
Combine 3 large boneless skinless chicken breasts, 1 cup of salsa, 1 small can of green chiles, your seasonings, and one 15 oz. can of fire roasted tomatoes.

Step 2:
Cook on low for 4-5 hours.

Step 3:
Remove the cooked chicken and shred. Use two forks or it toss into your stand mixer. If using a mixer, place on low for one to two minutes. After the chicken is shredded, place it back into the crock pot.

Step 4:
Mix in a can of black beans (rinsed).

Step 5:
Mix in two cups of shredded cheese and stir well.

Step 6:
Fill and roll mixture into flour tortillas.

Step 7:
Spray the rolled tortillas with canola cooking spray.

Step 8:
Bake at 375 for 15-20 minutes until slightly crunchy and lightly golden brown. Serve with a fresh salad and enjoy!

Here’s a quick YouTube video with the same instructions: