I used to spend a lot of time at the mall in high school. My favorite place to eat was El Chico. I would always ALWAYS get taquitos. 

These are just baked in the oven but get so crispy and delicious. The fillings can be swapped and changed and basically you can use whatever your little heart desires. Be creative. 

2sp each for chicken
3sp each for bean and cheese

Two  packages corn tortillas
Oil for brushing

Adapted from SkinnyTaste 

1/2# chicken breast, skinless and boneless 
1 cup salsa
1/2cup water
1tsp cumin
2tsp chili powder
1tsp garlic powder
1/2tsp salt
Pepper to taste 

I used my instant pot for the chicken, if you do not have an instant pot, you can add all ingredients to a pan on the stove and simmer on medium low until the chicken is cooked,l and shreddable. About 30 minutes.

In the instant pot, add all ingredients and mix well, cook on manual high pressure for 6 minutes. Do a quick release. Remove the chicken and shred with forks. Add the chicken back to the pot and cook on sauté until the liquid has been absorbed, about 5 minutes. Cool the filling to room temp before rolling.


1 can beans of your choice (I use ranchero beans for this)
1/3 cup shredded reduced fat cheddar cheese
1/4tsp garlic powder
1/2tsp chili powder

Mix all ingredients together and mash slightly. 

Preheat oven to 425

To roll the taquitos, warm the tortillas slightly in a skillet until soft and pliable. You don’t want to crisp them, just get them warm enough to roll without cracking. I use a cast iron skillet over high heat and warm 10 seconds per side.

Add 2 tbsp filling and roll into taquito shape. Place on a baking sheet, seam side down. Repeat until all filling is done. Brush the tops with olive oil, sprinkle with salt, and bake @425 for 15-20 minutes until crispy.


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