You know that chicken taco recipe that I shared with you the other day, well this is what I made out of it on it's second go round. It has one more to go and I am not sure yet what I will turn it into, but I know whatever it is, it will be good too.
I love taquitos, what I don't love is the calories, fat and the fried part. Well I would take all that if I never had to watch my weight and figure, but that isn't ever going to happen. Plus a bit of healthy that doesn't taste healthy is never bad for you.
These were super simple to make and I love the fact that you can make them ahead of time and even freeze them for later if you wanted to. Perfect for busy baseball nights. I had left over burger and beans from earlier in the week, so I made half of them chicken and the other the burger and beans.
Again these are super simple, something that I would even go so far as to call stupid simple. They are that easy.
1 to 2 packages corn tortillas (your favorite I used mission extra thin)
2 cups or so of a filling of your choice, hamburger and beans, chicken tacos, anything you like
Preheat oven to 425 degrees, spray a sheet pan with a bit of non stick spray and set aside.
Assemble all of you ingredients on the counter ready to use. You need to make these one at a time, and if you have everything ready it makes it so much faster and easier.
In a nonstick skillet on medium heat, warm one tortilla at a time until soft and they won't break. Place on workbench (counter, mat, board) on the side closest to you put in 1-2 tablespoons of filling then just a bit of cheese, roll and place seam side down on baking tray. Repeat. I ended up with about 30, two rows down a sheet pan.
While you are filling the first place another tortilla in the pan, by the time you are done with the filling, cheese and rolling the next one will be ready to go.
Now you can bake them for 18-20 minutes or you can put them in the refrigerator for later. Bake them cold at 425 for 20-25 minutes or once they are cold you can put them in the freezer then transfer them to a storage bag for later. Bake them frozen at 425 for 25-30 minutes.