A lot has been happening in our household this summer and I hope to explain in more depth at a later date. With all this craziness during the week, it means I need meal ideas that take only a fraction of my time to make and photograph for the family. This past week we got our fill of Mexican food with a fajita night for our neighbors and then I decided to end it with a Baked Chicken Taquito night.
It’s been years… and I mean years since I’ve made taquitos. They are so easy to make and way better than any store bought kind that are kept frozen until cooked. This past week I received a package from HEB with a box filled with taco themed #PrimoPicks ingredients. In this box were refried charro beans, borracho beans (my favorite), that green sauce (favorite too), tortilla chips, corn tortillas and so much more.
My first thought was to create a taco recipe of course but why not step outside of the box to make these Baked Chicken Taquitos. I was leery on how my toddler would like a rolled up baked and stuffed tortilla. She of course loved it just like the rest of us and was saddened when one fell off her plate to be grabbed by one of our little dogs. Let’s just say that the dog loved the food just as much as we did because we could not pry it from her mouth. I hope its a hit with your family as well.
ENJOY ~ Meagan
Preheat oven to 425 degrees F.
In a large saute pan over medium heat add chicken, cumin, paprika and garlic. Mix everything and cook for about 5-6 minutes.
Spray each side of the corn tortillas with non-stick spray and then place in the microwave for at least 15 seconds. Spread a spoonful of beans down the center and then top with chicken and cheese. Roll it up tightly and place seam side down on a baking sheet. Repeat until all are done.
Bake in the oven for 15 minutes.
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Disclosure: This is a sponsored post with grocery store HEB. My family absolutely loves shopping here and we appreciate your support with the brands that we love too.