These succulent Smoky Cheddar Chicken Taquitos are flavorful finger foods perfect for any gathering! Rolled corn tortillas are filled with chipotle seasoned chicken and sharp cheddar cheese then baked to a delightful crisp. Served ideally with salsa, sour cream, and guacamole for a delightful mingle...
Preheat your oven to 375°F and line a baking sheet with parchment paper.
2
In a food processor, add tomato, onion, chile peppers, and garlic. Pulse until finely chopped, not liquified.
3
Heat one tablespoon of olive oil in a large pan over medium-high heat.
4
Add the chopped chicken to the pan and cook for 2-3 minutes, stirring frequently.
5
Pour the tomato mixture over the chicken along with salt and let it simmer for 7-10 minutes until the liquid is nearly evaporated, stirring occasionally.
6
Lightly coat both sides of each tortilla with the remaining olive oil and place them in a stack and wrap them in aluminium foil.
7
Bake for 5 minutes until they are soft and pliable.
8
For each taquito, place about 3 tablespoons of the chicken mixture and 1 tablespoon of cheddar cheese on the lower third of each warm tortilla, then roll up tightly.
9
Place the taquitos seam-side down on the prepared baking sheet, and lightly spray the tops with non-stick cooking spray.
10
Bake for 15-20 minutes or until the tortillas are crisp and the cheese has melted.
11
Serve hot, with salsa, sour cream, and guacamole on the side for dipping.