CHICKEN SPINACH TAQUITOS RECIPES
CRISPY BAKED CHICKEN TAQUITOS | HEALTHY DELICIOUS
Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos
Provided by Lauren Keating
Categories Healthy Weekend Recipes
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Nutrition Facts : ServingSize 1 g, Calories 227 kcal, CarbohydrateContent 15 g, ProteinContent 18 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 72 mg, SodiumContent 577 mg, FiberContent 1 g, UnsaturatedFatContent 6 g
HOW TO MAKE CHICKEN, SPINACH & ARTICHOKE TAQUITOS RECIPE
These Chicken, Spinach & Artichoke Taquitos from Delish.com are just as good for a snack as they are for dinner.
Provided by DELISH.COM
Categories nut-free dinner party feed a crowd tailgate appetizers dinner poultry snack
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, artichokes, spinach, and chili powder. Season filling with salt and pepper. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little cheese next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese. Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes. Garnish with cilantro and serve with salsa and sour cream for dipping.
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EASY CHICKEN TAQUITOS RECIPE | ALLRECIPES
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Reviews 4.1
Total Time 45 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 209.4 calories per serving
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
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HOW TO MAKE CHICKEN, SPINACH & ARTICHOKE TAQUITOS RECIPE
These Chicken, Spinach & Artichoke Taquitos from Delish.com are just as good for a snack as they are for dinner.
From delish.com
Reviews 5
Total Time 40 minutes
Category nut-free, dinner party, feed a crowd, tailgate, appetizers, dinner, poultry, snack
Cuisine American, Mexican, Tex Mex
From delish.com
Reviews 5
Total Time 40 minutes
Category nut-free, dinner party, feed a crowd, tailgate, appetizers, dinner, poultry, snack
Cuisine American, Mexican, Tex Mex
- Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, artichokes, spinach, and chili powder. Season filling with salt and pepper. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little cheese next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese. Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes. Garnish with cilantro and serve with salsa and sour cream for dipping.
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