This recipe calls for shredded chicken. You can either do this part yourself by baking or poaching some chicken breasts or you could even eliminate that part and buy a rotisserie chicken at your local supermarket. Whatever suits your fancy.
tJust start by sautéing up some onion in a skillet and then when they are soft and translucent, add in the shredded chicken, Greek yogurt, and pepper jack cheese. Stir until the cheese is melted then add in the cilantro and season with salt and pepper.
Line a baking sheet with parchment paper and lay a tortilla out flat. Scoop the generous spoonful of the chicken mixture onto the tortilla and roll it up. Continue with this process until you use up all of the filling. Then spray the tortillas with the olive oil spray and bake for about 20 minutes, or until they are a nice golden brown color.
Serve immediately with whatever sauce you like. Salsa, guacamole, pico de gallo…the options are endless!
- 1 tsp good quality olive oil
- ½ small onion, minced
- 2 C shredded chicken breast
- 1 C 0% Greek yogurt
- 1 C pepper jack cheese, shredded
- ⅓ C fresh cilantro, roughly chopped
- S&P
- 12 small (street taco size) flour tortillas
- olive oil spray
- Preheat oven to 425 degrees.
- Heat a large skillet over medium heat, add olive oil. Sautee onions until translucent, about 5 mins. Add shredded chicken, greek yogurt and cheese, stir until cheese is melted. Add chopped cilantro and season with S&P to taste.
- Line a large rimmed baking sheet with parchment paper. Add a large spoonful of filling to the center of a tortilla, shape the filling into a line. Gently roll the tortilla and place on the baking sheet. Continue until all of the filling is gone.
- Spray the taquitos with olive oil spray. Bake for 20 minutes until golden brown.
- Serve immediately alongside your favorite dipping sauce (salsa, pico de gallo, salsa verde, ranch, etc).
Tami Sargeant says
Thank you for continuing to show new ways to make yummy dishes with chicken!
Kari & Courtney says
You’re so welcome!!!