Salsa Chicken Baked Taquitos

Name: Salsa Chicken Baked Taquitos
Prep time: 15 min
Cook time: 12 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 8 oz chicken breast; 0.5 cup salsa; 0.5 cup water; 0.33 cup almond mozzarella cheese; 6 piece corn tortillas; nonstick cooking spray

15 mins prepServes 2

Getting our “freezer meals” list ready for when Baby Plotnik arrives and I couldn’t resist making a plate of these salsa chicken oven baked taquitos. Never too early to be planning/plating lunch.

2 servings

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Instructions

To make the salsa shredded chicken, combine 8 ounces chicken breast, 1/2 cup salsa, and 1/2 cup water in a crock pot and slow cook for 8 hours. Once cooked, shred the chicken with a fork. Preheat oven to 425F. Wrap corn tortillas in a paper towel and microwave for about a minute until soft. Evenly divide the shredded chicken and 1/3 cup almond mozzarella cheese into each tortilla, roll, and place on a cookie sheet covered with tinfoil sprayed with nonstick spray. Lightly spray the top of each taquito with cooking spray. Bake for 12 minutes, flipping half way through. Serve with a side salad and more salsa of course!

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Salsa Chicken Baked Taquitos

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