These baked chicken and zucchini taquitos are a quick, easy and healthy meal your whole family will love. Ready in under 30 minutes and easy to prepare ahead of time, they are a great meal for a busy day. Adding shredded zucchini is a great way to sneak in a veggie serving and the kids never seem to notice. Win win! You can also make and extra batch and stick in the freezer for later. Serve with my black bean and corn salad. Enjoy.
Taquitos
Serves: 20
Ingredients
- 2 cups cooked shredded chicken
- 1 medium zucchini
- ½ yellow onion, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons chopped cilantro
- ½ cup grated cheese (cheddar or jack)
- ½ teaspoon salt
- fresh ground pepper
- 12 corn tortillas
Instructions
- Pre-heat oven to 400 degrees.
- Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups).
- Heat oil in a large nonstick skillet over medium-high heat. Saute the onion until soft. Add the zucchini, chili powder, cumin and salt and cook for 5-7 minutes.
- Place mixture in bowl to let cool.
- Add shredded chicken, cheese, and cilantro and stir to mix.
- Lightly oil a baking dish.
- In a small sauté pan, heat about 1 tablespoon of oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side). Fill the softened tortilla with about 3 tablespoons of the chicken mixture, roll it up carefully, and place it seam sidedown on the prepared baking dish. Repeat with remaining tortillas.
- Place dish in pre-heated oven and bake until tortillas are lightly browned, about 8 to 12 minutes.
- Serve with black bean and corn salad and guacamole.
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