If I’m making Mexican food, I typically opt to use rotisserie chicken. I love the flavor, and it makes it oh, so easy to cook!
This Taco Tuesday I’m sharing my super simple spin on baked taquitos. Next time I make these I will use flour tortillas over corn… my kids just don’t like the flavor of corn tortilla shells. I baked these in the oven but you can absolutely use an air fryer for these.
Serve this with Mexican street corn, chips and salsa and some homemade guac on the side. On the table in less than 30 minutes and sure to be a family favorite!
Rotisserie Chicken Baked Taquitos
PREP TIME: 10 minutes
COOK TIME: 20 minutes
- 1 lbs. rotisserie chicken
- Olive oil
- mini corn or flour tortillas
- 1 can corn
- ¼ cup sour cream
- ¼ cup mayo
- ¼ tsp chili powder
- ½ cup cotija cheese
- 2 cups monterey jack cheese
- fresh cilantro, chopped
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- sea salt to taste
- Preheat oven to 425°
- Prepare chicken by cutting the meat off the breast and shredding it. Drizzle with olive oil and chicken seasoning.
- Cook in skillet for a few minutes until fragrant.
- To make the Mexican street corn grab a pan and heat it over med/high heat with some butter or olive oil
- Add drained canned corn and cook for about 5 minutes
- Remove skillet and add sour cream, mayo, ¼ tsp chili powder, cotija cheese and monterey jack cheese, mix well until nice and melted
- Add chicken and cilantro until well combined
- Place tortillas on a plate and cover with a damp paper towel snd microwave until they are soft
- Drizzle olive oil over a baking sheet and spread it all around with your hand
- Lay tortillas out and spoon some filling in each and roll them up tight
- Bake for 15 minutes or until golden brown
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