Quick and Easy Chicken Taquitos

My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.

Original recipe makes 9 servings

Ingredients

3/4 pound shredded cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (4 ounce) can diced green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon minced garlic
1 cup shredded Mexican cheese blend
18 (6 inch) corn tortillas
cooking spray (such as Pam®)

PREP

20 mins
COOK

40 mins
READY IN

1 hr

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
Bake in the preheated oven until lightly browned and crispy, about 30 minutes.