Weeknight Shredded Chicken Taquitos

How to make Weeknight Shredded Chicken Taquitos Recipe - Taquitos are certainly considered a family friendly food. Kids love eating with their hands, and these are perfect for it. I’ve seasoned shredded chicken breast with some of my favorite Mexican ingredients and rolled it into flour tortillas that are baked until crunchy and golden brown. This recipe is perfect for busy weeknights and great for weekend finger food too. Enjoy with my Mini Bean and Cheese Burrito Cups and Spanish Rice.

Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped onion
1⁄4 cup finely chopped red bell pepper
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 10-ounce can diced tomatoes with green chilies
3 tablespoons finely chopped cilantro leaves
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
10 10-inch flour tortillas
1 1⁄2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 400°F and spray a large baking sheet with nonstick cooking spray.

2. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, cilantro, salt, cumin, and pepper and cook, stirring, until hot, about 3 minutes. Reduce the heat to low to keep warm.

3. Add 1⁄4 cup of the chicken filling to the center of each tortilla and top with 2 tablespoons of the cheddar cheese. Roll tightly and place seam side down onto the prepared baking sheet. Bake for 25 to 30 minutes, until the tortillas are crispy

Weeknight Shredded Chicken Taquitos