Ingredients

The following ingredients have 4 Servings
  • 2.5 cups Shredded cooked chicken (~ varies 2-3 cups)
  • 1 cup Refried beans (~ varies 1-1/2 cups)
  • 1 cup Shredded Mexican blend cheese (~ omit for dairy-free)
  • 2 cups Salsa ( ~ I used Fody No Garlic No Onion Medium Salsa)
  • 2 tsp Taco seasoning (~ I used Fody Taco Seasoning, it's perfect for adding a little spice)
  • 8 Corn tortillas
  • 2 tbsp Olive oil
  • 8 ounces Guacamole for dipping (~ more salsa, or light Ranch dressing ~ dairy-free if needed)
  • 1/2 cup sliced black olives ~ optional

Instruction

  • Preheat oven to 400 degrees.
  • Prepare a baking sheet with parchment paper or a silicone liner.
  • Mix together shredded chicken, 1/2 cup to 3/4 cup salsa, and taco seasoning.
  • Lay tortillas out on a flat surface. You can heat each tortilla for a few seconds in the microwave to soften it, but I skip this step. I personally don't find enough advantage from it.
  • Spoon about 2 tbsps of chicken mixture lengthwise across the tortilla.
  • Add 1-2 tbsps of refried beans on top or next to chicken lengthwise.
  • Add 1 tbsp or less of salsa over chicken and beans. Sprinkle some cheese overall and a few slices of olives.
  • Carefully roll the tortilla up somewhat tightly and place the seam down on the baking sheet. Sometimes a little oil on the seam helps it stay closed. If you place the taquitos right next to each other side by side this helps too.
  • Continue until all the taquitos are filled. If you like you can lightly brush the taquitos with oil before baking. Omit the oil for less fat.
  • Bake taquitos for 15-20 minutes, checking at 15. They will become lightly browned.
  • Remove from oven and serve with guacamole, salsa, queso, or jalapeno dip.