Taquitos are a great weeknight dinner. This recipe came out of the original taquitos that I make, Creamy Mexican Chicken Taquitos. Both of these recipes are a great way to use up leftover chicken.
Ingredients:
1/3 cup (3 oz) cream cheese, softened
1/4 cup BBQ sauce
1 clove garlic, diced
1/2 cup pineapple, diced
3 tablespoons cilantro, chopped
1 teaspoon chili powder
salt and pepper
2 cups shredded cooked chicken
1 cup grated Sartori Montamore cheese
12 small flour tortillas
Preparation:
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.2. Put cream cheese in a medium sized bowl. Add BBQ sauce, garlic, and spices. Mix well. Add cilantro, pineapple, chicken and cheese. Stir until combined well.
3. Place 4-5 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
4. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Ingredients:
1/3 cup (3 oz) cream cheese, softened
1/4 cup BBQ sauce
1 clove garlic, diced
1/2 cup pineapple, diced
3 tablespoons cilantro, chopped
1 teaspoon chili powder
salt and pepper
2 cups shredded cooked chicken
1 cup grated Sartori Montamore cheese
12 small flour tortillas
Preparation:
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.2. Put cream cheese in a medium sized bowl. Add BBQ sauce, garlic, and spices. Mix well. Add cilantro, pineapple, chicken and cheese. Stir until combined well.
3. Place 4-5 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
4. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.