This recipe is great for a quick and easy dinner for the kids. Each taquito can also be cut into fourths as an appetizer for those last-minute holiday parties, and the chicken mixture can be spread into bibb lettuce leaves for a healthier option.
- 1 rotisserie chicken, or 3 cups cooked diced chicken
- 3 cups raw spinach
- 1 cup of diced, roasted red pepper
- 6 ounces of shredded cheese (a blend of jack and cheddar cheeses is recommended)
- 8 ounces of cream cheese
- Salt and pepper to taste (about one teaspoon each)
- 8 large tortillas
- Salsa for dipping
Preheat oven to 350 degrees F.
Set aside 1/4 (2 ounces) of the cheese.
- Pull all the meat off of the chicken, then chop it to bite-sized pieces, or use diced chicken. Place in a large bowl.
- Chop the spinach to bite-sized pieces.
- In a large pan, cook the spinach on medium heat until it has released most of it moisture. Pour into the bowl with the chicken.
- Combine the pepper, cheese, and cream cheese with the chicken and spinach. Stir until it is mixed thoroughly.
- Season and taste. Season again if needed.
- Put two large tablespoons of the mixture on a tortilla. Spread it around, leaving 1 inch on all sides.
- Roll the tortilla from one end to the other. Be careful not to roll it so tightly that the sides pop.
- Place the roll in a foil-lined 9-by-13-inch pan.
- Repeat steps 7-9 until you have used all the tortillas and taquito mixture.
Make sure there is 1/2 an inch of space between each roll.
Cook 10 minutes, or, for an extra-cheesy dinner option, cook eight minutes, add the reserved 2 ounces of cheese, and cook for another two minutes.
Serve the taquitos with the salsa.
This article was printed in the Winter 2016 edition of Family Guide, an Omaha Publications magazine.