Tacos are amazing and so are taquitos. What’s even more amazing is that you can make delicious taquitos at home without any frying.
These taquitos have been requested for birthday dinners, and they also never fail to please everyone around the table.
I usually cook chicken or beef ahead of time and shred it for the taquitos. Shredded pork can also be used. For convenience, you can even pick up a rotisserie chicken at the grocery store for quick prep.
This isn’t a recipe for a set number of taquitos. Experience tells me a very large chicken will yield about 45 taquitos. As long as I have meat and tortillas, I keep wrapping.
Tacos may have toppings, but taquitos are great for dipping. We like to dip ours in beans, sour cream and our favorite enchilada sauce.
Whether these taquitos are the main course, used as an appetizer or included in the picnic spread, I hope you’ll give them a try.
Ingredients
Method
- Stir enchilada sauce into the meat. You don’t want it soupy, but you want each piece to be generously coated.
- Heat tortillas on a dry griddle. Sprinkle lightly with cheese as they heat. When cheese is slightly melted, remove the tortilla from the heat onto a baking sheet. Lay meat across the diameter of the tortilla, then roll the tortilla up and lay seam side down. Repeat the process adding new tortillas to the grill as you work.
- Lightly brush the taquitos with olive oil, then bake in the oven at 350°F for 20 minutes.
