Baked Chicken & Bean Taquitos
This recipe makes A LOT of taquitos, which is a great thing. Whether you’re having some friends over or just binge eating while watching Love is Blind, these are the perfect base for all your favorite Mexican toppings :)
Serving Size: 8 servings
Baked Chicken & Bean Taquitos
The best kind of finger food.
Ingredients
- 4 cups shredded fully cooked chicken
- 1 can black beans, drained and rinsed
- 8 ounce brick of Monterey Jack cheese, shredded
- 4 green onions, trimmed of the root ends, thinly sliced
- 2 garlic cloves, peeled and minced
- Handful of cilantro, chopped
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/4 cup canola oil
- 30 small corn tortillas, plus extras in case of breakage
Instructions
- Preheat oven to 425°F. Line two rimmed baking sheets with foil, dull side up, and set aside.
- Place a heavy skillet or saucepan over medium low heat. Pour in the oil and heat through.
- Combine the chicken, beans, shredded cheese, green onions, garlic, cilantro, chili powder, and kosher salt in a large mixing bowl until everything is evenly distributed.
- Ease one tortilla at a time into the hot oil. Using tongs, flip the tortilla over immediately and heat for another 10 seconds. Use the same tongs to carefully lift the oily tortilla onto a plate. It will be quite greasy, but that is desirable so long as the tortilla is hot and flexible.
- Scoop about 2 tablespoons of the filling in a line in the center of the hot tortilla and roll the tortilla up around the filling. Place seam side down on the prepared pan. Repeat with remaining tortillas and filling.
- Bake for at least 10 minutes, but up to 20. The longer the taquitos stay in the oven, the crispier the final product will be. I almost always go all the way to 20 minutes for seriously crisp taquitos.
- Remove the pan from the oven and let the taquitos cool until they are comfortable to handle before transferring to a serving plate.
Notes
Don’t give in to the temptation to overstuff the tortillas!