Preheat oven to 425 degrees. Spray a large rimmed baking pan with cooking spray; set aside. Whisk together water and tinga seasoning in a large bowl. Add chicken; toss to coat. Set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Make crispy taquitos in a snap by tossing shredded rotisserie chicken with spicy tinga seasoning, then rolling it up in corn tortillas and oven-frying the taquitos until crunchy on the outside and heated in the inside.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. water | ||
| 1 tbsp. Good Graces organic chicken tinga seasoning | ||
| 12 oz. Hy-Vee Kitchen picked rotisserie chicken | ||
| 10 (6-in.) yellow corn tortillas | ||
| 1 c. Hy-Vee finely shredded Mexican style cheese | ||
| 1 ¼ c. shredded iceberg lettuce | ||
| ½ c. fresh pico de gallo | ||
| 2 tbsp. Hy-Vee squeezable sour cream | ||
| ⅔ c. Culinary Tours roasted chipotle street taco sauce |
Things To Grab
- Hy-Vee olive oil cooking spray
- Large rimmed baking pan
- Whisk
- Large bowl
- Tongs
- Paper towels
- Microwave-safe plate
- Serving platter
Directions
Wrap stack of tortillas in a damp paper towels; place on a microwave-safe plate. Microwave on HIGH for 1 minute 45 seconds to 2 minutes or until pliable.
Divide and place cheese and chicken just below the center of each tortilla. Tightly roll up tortillas, leaving ends open. Place taquitos, seam sides down, in prepared baking pan, leaving space between each taquito. Spray tops of taquitos with cooking spray.
Bake for 15 to 17 minutes or until golden brown and crisp, spraying again halfway through.
To serve, place taquitos on a serving platter. Top with lettuce, pico and sour cream. Serve with taco sauce.
Nutrition facts
Servings
300 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 900mg
- Total Carbohydrates: 21g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Test Kitchen