1tablespoonCanola Oilor use your favorite oil with a high smoke-point
1 – 1¼ poundChicken Breastboneless and skinless (2 breasts)
8ouncecan Tomato Sauce
8ouncesWater
18Small Flour Tortillas – we used 6 inch tortillas
1½cupsCheddar Jack Cheeseshredded
Instructions
You will also need: Large baking sheet and Parchment paper
Make the homemade taco seasoning - Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
Brown the chicken
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
Take the skillet off the heat. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
Make the taco sauce
Do not wash the skillet. Set the skillet back over medium heat. 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, along with any juices collected on the plate. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Keep the sauce at a simmer; adjust the heat as necessary. Stir the sauce and move the chicken around occasionally. Turn the chicken halfway through the cooking time.
Make sure the chicken is at least 165°F at the thickest part of the largest piece.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. Stir occasionally.
Shred the chicken
Place the chicken on a cutting board or pan and allow it to cool. Use two forks to shred the chicken.
Return the shredded chicken to the skillet and stir well until most of the sauce is absorbed. Allow the chicken mixture to cool.
Preheat the oven to 350°F
Build the taquitos
Place a tortilla wrap on a flat surface. Add roughly 1½ - 2 tablespoons 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 about 1 tablespoon of the cheddar jack cheese over the chicken.
Roll the tortilla tightly away from you. Some liquid may come out of the taquito during the rolling process, keep a paper towel handy.
Place the taquito seam side down on a baking sheet that’s lined with parchment paper. 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. Keep an eye on the taquitos, check them after 15 minutes or so, just in case.
Makes about 18 Taquitos
Notes
The cooking time for the chicken will depend on its thickness. If it’s not up to temperature continue cooking for another 5 minutes and check again.It's best to shred your own cheese instead of using packaged pre-shredded – it melts better