In my eternal quest to find new ways to manipulate a rotisserie chicken into a new dinner, I came up with these- a crunchy taquito filled with southwest flavors, tender chicken and, of course, lots of cheese.
The filling mixes up in a flash using mostly pantry-ready ingredients, then is wrapped up in fajita- size tortillas, sprayed with nonstick spray, and then baked until crispy. I made a chipotle ranch dipping sauce for them that paired perfectly.
They smelled so good, in fact, that when Dave came in from work, he peered at them from behind my shoulder and said, “Wow. What are those and when are you doing to be done shooting them so I can eat them?!” They are a versatile dish that would be a great dinner, snack, lunch or party appetizer- because let’s be honest, you’d be hard pressed to find someone to isn’t a mini-burrito fan!
p.s. this is also the first time that I ever used the paddle attachment on my KitchenAid mixer to shred the chicken. I can’t believe how perfectly well it worked! Then I just used that bowl to mix up the filling.
Southwest Chicken Taquitos
- 1 rotisserie chicken breast shredded
- 1 cup chopped onion 1/2 large onion
- 1 clove garlic
- 1 cup fresh or frozen corn
- 1 14 oz can black beans rinsed and drained
- 3 green onions chopped
- 2 tsp cumin
- 2 cups shredded Mexican blend cheese
- Fajita size tortillas
- 1/4 c ranch
- 1/2 avocado
- 1 T chipotle adobo
- Preheat oven to 400F.
- In a skillet over medium heat, saute the chopped onion in 1 T olive oil until softened. Add the garlic and cook another 2-3 minutes. Set aside to cool slightly
- In a separate bowl, add the sauteed onions and garlic, shredded chicken, corn, beans, green onion, cumin and cheese. Season to taste with salt and pepper.
- Spoon approximately 1/4 cup filling onto a tortilla and roll up. Place seam side down in a baking dish or rimmed cookie sheet. Repeat, arranging the assembled taquitos in a single layer. Spray the tops with nonstick spray.
- Bake for 20 minutes, or until the tops are crispy and browning.
- In a small bowl, mash the avocado until smooth. Whisk in the ranch and adobo sauce and serve alongside for dipping.