Chicken Taquitos 3/4 -1 cup shredded chicken (I used what was left of a rotisserie chicken we had) 1 onion diced 2 jalapeños (seeded) diced ½ container button mushrooms (sliced) 1 cup baby spinach (cut into ribbons) 2-3 T oil ½ t cumin 1 t taco seasoning 1 t granulated garlic 1 cup shredded cheddar cheese 8 corn tortillas Butter flavored cooking spray Toothpicks Preheat oven to 375 degrees Heat oil in sauté pan. Add diced onions, jalapeño, and mushrooms. Cook until soft. Add cumin, taco seasoning, and granulated garlic. Pull off the heat and add chicken, mix to combine. Let mix cool another 3-4 minutes, then add spinach-toss to wilt. Dampen 2 paper towels and put corn tortillas between them and microwave 30 seconds to 1 minute or until tortillas are warm and pliable. Spray both sides of tortilla with butter flavored cooking spray. Lay flat and add approximately 1 T of shredded cheese, and 2 T of chicken mixture. Roll and secure with toothpick. Place seam side down on your baking sheet (I covered mine with parchment paper for easy clean up). Bake 15 minutes, take out and flip and bake for an additional 5 minutes. Serve with sour cream and salsa!
This is just how I made them..but seriously..the filling possibilities are ENDLESS. These will be showing up on our menu ALOT! I LOVED them..and so did the husband! The toddler daughter just wanted to eat sour cream....*shrugs*