The Chicken Taquitos boast a delicious combination of flavors. The shredded chicken, already seasoned for convenience, offers a savory and well-spiced base. The addition of cheddar cheese contributes a creamy, melty richness, while a hint of hot pepper sauce provides a subtle kick of heat. The corn tortillas, warmed to pliability, provide a comforting and slightly nutty taste, resulting in a satisfyingly crunchy exterior once baked. This recipe delivers a delightful blend of savory, cheesy, and mildly spicy notes, making for a tasty appetizer or snack.
4 tbsp Corn Oil
1 pkg Rastelli’s Fully Cooked and Seasoned Shredded Chicken Breast
¼ cup shredded Cheddar Cheese
5 drops Hot Pepper Sauce
12 Corn Tortillas
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.