Crispy Chipotle Cheesy Chicken Taquitos

10 minutes Prep Time
30 minutes Cook Time
8 Servings

These Crispy Chipotle Chicken Taquitos are super easy to cook, which makes them perfect for those busy game days when you’re prepping dinner for your guests.  Taquitos are one of my favorite game-day snacks because they’re oven-baked to crunchy perfection with a flavor-packed filling that’s high in protein.  They are fantastic for kids and adults, so no more stress about satisfying everybody’s taste buds.      @brightmomentoco    @thefeedfeed

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely diced
  • 2 garlic cloves, minced

  • 1 tablespoon Red Gold Roasted Garlic Tomato Paste 6 oz

  • 1 can Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 cups shredded chicken, cooked
  • 1/3 cup scallions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 16-18 corn tortillas, warmed
  • 1 cup Mexican or Pepper Jack cheese, shredded
  • sour cream, for serving
  • ranch dressing, for serving

Instructions

Step one

Preheat oven to 425°F.  Line a large rimmed baking pan with parchment paper.  

Step two

In a large skillet over medium-high heat, add the 1 tablespoon of olive oil.

Step three

Add the diced onion and minced garlic to sauté until fragrant, about 2-3 minutes

Step four

Stir in Red Gold Roasted Garlic Tomato Paste and Red Gold Petite Diced Tomatoes with Green Chilies.  Cook over medium heat for 4-5 minutes, until liquid has been reduced by half.

Step five

Stir in the chili powder, smoked paprika, dried oregano, and salt.  Added the cooked shredded chicken, scallions and cilantro, mix well.  Remove from heat to cool.

Step six

Add 2 tablespoons of chipotle chicken mixture in each warmed tortilla and 1-2 tablespoons of shredded cheese in the center.  Roll up tightly.  Place seam side down on the prepared parchment paper.  Drizzle the taquitos with the remaining olive oil.  Bake for 12 minutes, then flip to bake for 10-15 minutes, until crispy.

Step seven

Enjoy warm with a drizzle of sour cream and ranch on the side.

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