These shredded chicken taquitos are perfect for dinner or as a fun party appetizer. Chicken breasts are cooked in a tomato sauce that’s seasoned with a southwestern inspired spice blend. Then the chicken is shredded and added back to absorb the delicious sauce. We use flour tortillas to wrap the chicken with a little cheddar jack cheese and then we bake them until they’re hot and crispy. Enjoy!
1 tbsp. Chili Powder
1 tsp. Kosher Salt, or to taste
1 tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Cumin
¼ tsp. Black Pepper, or to taste
1 tbsp. Canola Oil, or use your favorite vegetable oil
2 Chicken Breast, boneless and skinless (about 1 lb.)
8 oz. can Tomato Sauce
8 oz. Water
18-20 Small Flour Tortillas
1 cup Shredded Cheddar Jack Cheese
Suggested sides for your chicken taquitos
Sour Cream mixed with Hot Sauce for a Spicy Crema
Preheat the oven to 350°F
Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine, set aside.
Start the chicken and the sauce
Heat the canola oil in a large, non-stick skillet over medium heat. Add the chicken to the skillet and cook about 3 minutes per side, just to get the chicken going and to brown on the outside just a little bit. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that the chicken is not cooked all the way through; it will finish cooking in the sauce.
Do not wash the skillet, set it back over medium heat and add the tomato sauce, water and prepared seasoning mix, stir well to combine. When the sauce comes to a simmer return the chicken to the skillet, cover and cook 15-20 minutes on medium-low heat until the chicken is cooked through. Note: Keep the sauce at a simmer, if it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat. Turn the chicken about half way through the cooking time, and stir the sauce occasionally.
Shred the chicken
Make sure the internal temperature of the chicken is at least 165°F at its thickest part. Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. Place the chicken on a cutting board or pan and shred using two forks. Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed, stirring occasionally.
Build the chicken taquitos
Place a tortilla wrap on a flat surface. Add 1 heaping tablespoon of the shredded chicken mixture a little off center towards the side closest to you. Arrange the filling in a line so that it’s not mounded. Add a generous pinch of the cheddar jack cheese over the chicken. Roll the tortilla tightly and place it seam side down on a baking sheet that’s lined with parchment paper. Some liquid may come out of the taquito during the rolling process, keep a paper towel handy. Repeat until all of the shredded chicken filling is used up.
Bake the taquitos for about 20-25 minutes until the tortillas are nice and crispy on the outside. Cook’s Notes: Keep an eye on the taquitos, check them after 15 minutes or so, just in case.
Makes 18-20 Taquitos