Snack · 35 min · mexican

Baked Chicken Taquitos

If you like small tortillas, you’ll love this Mexican snack — 35 minutes from craving to table. Each serving lands at 300 calories with 24g of protein, so it eats like a much heavier meal. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Small tortillas
• 2 cups Shredded chicken
• 1/2 cup Cheese
• 1/3 cup Salsa verde

Steps

1. Heat the oven to 425°F and line a baking sheet with parchment paper.
2. Warm the tortillas before anything else: wrap the stack in a damp kitchen towel and microwave 45 seconds. Warm tortillas roll without cracking. This step is non-negotiable.
3. Toss the shredded chicken with the salsa verde and half of the shredded cheese.
4. Spoon about 2 tablespoons of filling along one edge of each tortilla and roll up tight, like a cigar.
5. Arrange seam-side down on the baking sheet with no space between them. Neighbors help them stay rolled.
6. Brush or spray the tops lightly with oil, which is what makes them brown and crisp.
7. Bake 18 to 20 minutes, until crisp and golden at the edges. Cool 3 minutes before serving so the cheese sets slightly.

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