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Chicken and Cilantro Taquitos

Whip up these Chicken and Cilantro Taquitos for an easy Mexican night at home. Fresh cilantro and lime give this dish a wonderfully authentic taste.

 Chicken and Cilantro Taquitos

Author/Source:  

Katie @ onceamonthmeals.com

Ingredients:

Directions:

In a large bowl, combine all ingredients except tortillas. Stir well. Lay tortillas flat on a baking sheet sprayed with nonstick cooking spray. Spoon chicken mixture onto edge of tortilla and roll up. Repeat until all tortillas are filled. Bake at 425 for 12-15 minutes, until tops are golden brown.

Freezing Directions:

In a large bowl, combine all ingredients except tortillas. Stir well. Lay tortillas flat on a baking sheet sprayed with nonstick cooking spray. Spoon chicken mixture onto edge of tortilla and roll up. Repeat until all tortillas are filled. Bake at 425 for 12-15 minutes, until tops are golden brown. Allow to cool, then flash freeze. After freezing, divide into indicated number of freezer bags, label and freeze. TO SERVE: Reheat in microwave for 1 minute.

Servings:  8


**conversion chart image provided by Erik Spiekermann

5 Responses to “Chicken and Cilantro Taquitos”

  1. Pamela Scott says:

    These were delicious! I used fajita sized tortillas and it worked perfectly.

  2. [...] dinner is served.  I used the leftover chicken and tortillas on Monday night to make these yummy Chicken Taquitos.  I did not have any cilantro so I just left that out, and added some spinach for nutrition.  [...]

  3. Jill says:

    Just made these for the first time! Love them and so easy. I’m in Canada and couldn’t find Green Enchilada sauce so ended up using La Costena Green Mexican sauce. Not sure if it’s the same thing or not. End result was great.

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