Salsa Chicken Taquitos

By Jannese Torres @delishdlites

I love, love, LOVE Mexican food. Whether it’s Tex-Mex or the real stuff, the flavors of Mexican cooking have always inspired me in the kitchen.  As a Latina, the flavors of Mexican cooking have always been familiar, yet foreign.  As a kid, my mami’s Puerto Rican kitchen didn’t features lots of spicy food or things like tortillas, but over the years, I’ve grown to absolutely love the flavors of this diverse cuisine.  These salsa chicken taquitos are definitely in the Tex-Mex realm, but they’re no less delicious!  This easy recipe is a such cinch to put together, in fact, I’d bet you have most of the ingredients in your fridge now.  Mix up some shredded chicken, salsa, and a sprinkle of cheese and you’re well on your way to a delicious, crowd pleasing meal. These are also great for game day, just make sure to make a ton, they’ll disappear fast!

10-12 corn tortillas
2 cups cooked chicken breast, shredded
1/2 cup bottled salsa
1/2 cup Mexican shredded cheese
2 tablespoons fresh cilantro, chopped
1 green onion, sliced thinly
1/2 teaspoon taco seasoning
1 pinch of kosher salt
Canola oil, for brushing

Preheat your oven to 375 degrees F.

Mix the chicken, salsa, cheese, cilantro, green onion, taco seasoning, and a pinch of salt.

 Wrap the tortillas in a damn paper towel and microwave them for 45-60 seconds, until they’re warm and pliable.

Place a spoonful of the chicken mixture down the center of the tortilla.

 Wrap the taquitos tightly, then secure them with a toothpick.  Place them onto a parchment lined baking sheet.

 Brush the taquitos with canola oil and pop them into the oven.

 Bake the taquitos for 20-30 minutes, until they’re crisp and golden.

 Serve with Mexican crema (or sour cream) and my tangy avocado sauce (recipe below!)

Food Advertising by Print Salsa Chicken Taquitos This recipe will yield 10-12 taquitos, depending on how much you stuff them :) Author: Delish D'Lites Cuisine: Mexican Recipe type: Entree Serves: 10-12 taquitos Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Ingredients Salsa Chicken Taquitos
  • 10-12 corn tortillas
  • 2 cups cooked chicken breast, shredded
  • ½ cup bottled salsa
  • ½ cup Mexican shredded cheese
  • 2 tablespoons fresh cilantro, chopped
  • 1 green onion, sliced thinly
  • ½ teaspoon taco seasoning
  • 1 pinch of kosher salt
  • Canola oil, for brushing
Avocado Sauce
  • 1 ripe Hass avocado
  • Juice of 1 lime
  • 1 teaspoon honey
  • ¼ cup fresh cilantro
  • 1 green onion, root removed
  • 2 tablespoons Mexican crema or sour cream
  • salt and pepper, to taste
Instructions For the Salsa Chicken Taquitos
  1. Preheat your oven to 375 degrees F.
  2. Mix the chicken, salsa, cheese, cilantro, green onion, taco seasoning, and a pinch of salt.
  3. Wrap the tortillas in a damn paper towel and microwave them for 45-60 seconds, until they're warm and pliable.
  4. Place a spoonful of the chicken mixture down the center of the tortilla.
  5. Wrap the taquitos tightly, then secure them with a toothpick. Place them onto a parchment lined baking sheet.
  6. Brush the taquitos with canola oil and pop them into the oven.
  7. Bake the taquitos for 20-30 minutes, until they're crisp and golden.
  8. Serve with Mexican crema and my avocado sauce.
For the Avocado Sauce
  1. In a food processor, blitz the avocado, lime juice, honey, cilantro, green onion and crema (or sour cream) until it's smooth.
  2. Season with salt and pepper, to taste.
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