Easy Homemade Taquitos Recipe

Sometimes I think we should be living on the boarder, because we love Mexican food.  My son has been eating bean burritos since he was about ten months old.

Yes, he’s gassy.

Given the amount of salsa we buy, you’d think we would be fluent in Spanish.  I mean, you are what you eat, right?

But, no, our Spanish mainly consists of adding “el” and “la” in front of things.  I’m particular good at deciding which inanimate objects are male or female.  I did take two years of college Spanish, you know.

My teacher would be so proud.

A few weeks ago, I showed you my meal plan a la Pinterest (because Pinterest is decidedly female) and I’m happy to report that we’ve loved every single recipe.

You must try the beef & broccoli and chicken wrapped bacon.  The sweet potatoes were also very yummy.  They tasted liked baked apples, a meal better suited for fall, but hey, I’m not organized enough to match my meals to the seasons.  I’m still working on matching my outfits to the season.

The other night, we decided it was time to try the homemade taquito recipe, only I was feeling lazy and didn’t want to turn on the computer to get the recipe.  I know, the depths of my laziness are sometimes more than even I can believe.

So, we winged it, FringeKid and I.  I mean, meat and cheese?  We’ve got this.

Taquitos Recipe:

• Ground Chicken – Cooked & Shredded
• Flour Tortillas – Cut in Half
• 1 Can Chopped Green Chilies
• Olive Oil for Brushing
• Cilantro
• Taco Sauce
• Chili Powder
• Roasted Ground Corriander
• Garlic Powder
• Salt & Pepper
• Mix of Cheddar & Colby-Jack (because my kids love this cheese)

A couple of weeks ago, I baked a big pack of chicken breasts, shredded the chicken, and packed it in individual meal size portions.  Then I froze the packages.  This helps to make weeknight meals a breeze.

Not really, but when you’re standing around at 5:45 pm wondering what on earth you’re going to cook, at least you have shredded chicken.

TIP:  Shred your chicken in a Kitchen Aid Mixer.  Throw it in the mixing bowl while it’s hot and mix.  Your chicken will be completely shredded in moments.

I threw my chicken in a pan and started added things.

The fresher the ingredients the better, but I used dried spices.

I basically poured in enough taco sauce to make my meat moist (you can definitely use salsa here) and then I spiced the meat to taste.  I also added about 1/2 cup of water to my meat, because the chicken was sucking up moisture and I didn’t want it to be dry.  Then I added a can of chopped green chillies.

Cute the tortillas in half.

Place your meat in a line, along the straight edge of the tortilla and roll.  I would add the cheese inside with the meat, but my daughter talked me into putting the cheese on top.

Get a cookie sheet or pan and rub it down with a little olive oil, so your tortillas won’t stick.  Place your rolled taquitos onto the cookie sheet, seam side down.  Then brush the tops with a little olive oil.

You can deep fry these, but I don’t really fry in my house, so I baked them.  I think I put them in at 400 degrees until they began to brown.

Sorry for not being very specific.  I know my recipes must throw all of you perfectionist types over the edge.

I would recommend serving these on a bed of lettuce and pouring salsa over them.  YUM.

Let me know if you try these!