Pescatarian Chicken Taquitos
Total time40 min
Prep time20 min
Cook time20 min
4.9(18)
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Learn more →Ingredients
4 servings
For the filling
- 2 cups cooked chicken, shredded
Chef's tipPlant-based chicken is already cooked, so stir it in near the end just to heat through. - 1 cup shredded monterey jack cheese
- ½ cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the taquitos
- 12 small (6-inch) corn tortillas
- 2 tbsp olive oil
For serving
- salsa, for serving (optional)
- sour cream, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and set aside.
- 2
In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, salsa, cumin, chili powder, garlic powder, onion powder, and salt. Stir until evenly mixed.
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