Want a go-to meal you can throw together in 30 minutes with whatever you have lying around the kitchen? Endless variations and the kids will eat it? I found it.
If you’re picturing something greasy from the freezer section, think again. This version has way better ingredients and is baked instead of fried.
You’ll find taquitos on our menu plan several times a month for these very reasons. Today, I want to share the basic method, and you’ll be able to take that in any direction based on what you feel like and whatever’s in your fridge. You think you’re not a good cook? You can handle this! And it gets better? Yep, only one bowl and one spoon to wash.
First, the ingredients. This is simple.
These are versatile ingredients that I always have on hand. I make big batches of shredded chicken in the slow cooker and freeze them in 2 cup portions. So I just thaw a bag-ful, and we’re ready for taquitos!
Mix the ingredients. You could move on to the next step right here – chicken, cheese, cream cheese – tasty and done! Or you could scan an eyeball around your fridge and find some random things that might need a destination.
I found a cob of grilled corn, some cilantro, and a green onion. So those guys go in, too. Just say no to food waste!
After mixing, spread in tortillas, wrap up, and put seam-side down on a sprayed baking sheet.
When they’re all assembled and placed, lightly spray the tops with the cooking spray. I guess this is optional, but it helps them get a little crispy.
Put them in an oven at 425 for 12-15 minutes. Depends on how brown and crispy you like them. Then top (or dip) and enjoy! These are a family favorite over here, and I’ll be featuring some yummy variations.
Here’s the simple rundown:
- 8-12 tortillas
- 4 oz cream cheese, softened
- 1 cup shredded cheese
- 2 cups cooked chicken
Mix and spread into tortillas. Roll up and place seam-side down on a sprayed baking sheet. Lightly spray tops. Bake at 425 for 12-15 minutes.