Sometimes you start a recipe for dinner fully expecting it to turn out one way and then it morphs completely into something else. That’s what happened when I attempted to make chicken enchiladas using some Rotel. I forgot to add the sauce to the top before baking and ended up with taquitos! So much healthy than fried anyway. Read on to get the easiest baked chicken taquitos recipe that you will ever make.
Super Easy Baked Chicken Taquitos Recipe
I’m always on the hunt for quick and easy meals. Especially when life gets busy. Right now things are pretty slow around here. Like most places, we are still doing social distancing and so that means that after school activities aren’t happening at all. Right now the kids are home for school and then home for anything they do after school! Eventually life will go back to normal and when it does, it’s always nice to have some go to recipes for when things get busy again.
I also like to create my own recipes with what we have.Usually when I make enchiladas I use salsa, but there wasn’t much left in the jar. My husband suggested the cans of Rotel in the pantry and I just went with it. So glad that I did, because this meal turned out yummy!
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Rotel Chicken Enchiladas That Became Chicken Taquitos
My plan was to create a recipe for Rotel chicken enchiladas. I figured that it would be a unique way to use the cans of Rotel. Then my recipe took a detour and the rest is history!
Basically this recipe starts out just like you are going to make Rotel chicken enchiladas but you will not be adding sauce over top. These taquitos are so much healthier than the fried variety, because they are baked!
What you’ll need:
- 3 cups diced chicken
- 1 1/2 cups sour cream
- 2 1/2 cups shredded cheddar cheese
- 2 cans drained Rotel
- 12 flour tortillas
What you’ll do:
Preheat oven to 350 degrees. Recipe will make approximately 12 taquitos.
- Stir sour cream, Rotel, cheddar cheese and chicken together in a medium size bowl.
This is what will go on the inside of your flour tortillas.
- Fill each flour tortilla and then roll ’em up.
I also like to sprinkle a bit more cheese inside each tortilla. Totally optional!
- Place in an 11×14 baking dish. I had to use another smaller baking dish to fit a few of the tortillas because I didn’t put them close enough together.
- Bake at 350 degrees for 30 minutes.
- For the last 5 minutes I top with salsa and shredded cheese. Then bake from the remaining 5 minutes.
Delicious and easy to make. Plus, they are great as leftovers!
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