Baked Chicken Taquitos

Crispy on the outside and packed with flavorful, high protein chicken and melted cheese on the inside, these baked taquitos are a certified crowd-pleaser for busy nights. They hold up beautifully in the fridge and reheat perfectly, making them the ultimate mess free, grab-and-go meal for your family's active summer schedule.

Full recipe by Caroline Chambers here.

Ingredients Needed:

shredded cooked chicken (1 1/2 cups)

shredded Cheddar or Mexican cheese (1 cup)

tomato salsa (1/4 cup)

sour cream or Greek yogurt (1/4 cup)

flour tortillas (8)

Optional Toppings:

salsa of choice

ripe avocado

cilantro leaves

pickled red onions

shredded cheddar cheese (dairy free cheese)

hot sauce

Pantry staples: olive oil spray

Tips:

This is an excellent dish for your home manager to assemble and store in the fridge, ready for you to pop in the oven later.

Swapping the chicken for black beans easily transforms this meal into a delicious vegetarian option.

Leftovers reheat beautifully simply allow them to cool completely before refrigerating, then crisp them up in the oven at 425°F for 4 to 6 minutes.

Ask your home manager to shred a store-bought rotisserie chicken for this recipe, then use the remaining meat for effortless chicken nachos, soup, or salads later in the week.