Baked Chicken & Cheese Taquitos
These taquitos are delicious, easy to make, and perfect to serve as an appetizer or dinner! Shredded chicken mixed with tomatillo salsa and cheese, rolled into a tortilla and baked until crispy. Eat a few as an appetizer, or make it a dinner!
- 2 ½ Cups Slow Cooker Shredded Chicken (Recipe Link in Notes Section)
- 20 Corn Tortillas (I use Mission Ultra Thin Tortillas)
- 1 Cup Shredded Monterrey Jack Cheese
- Serve with Roasted Tomatillo Salsa (Recipe Link in Notes Section)
Make Slow Cooker Shredded Chicken according to recipe instructions. (Recipe Link in Notes Section)
Make Roasted Tomatillo Salsa according to recipe instructions. (Recipe Link in Notes Section)
Preheat oven to 400°.
Spray both sides of tortillas with nonfat cooking spray and place in a ziplock bag. Microwave 40 seconds. This will help the tortillas be flexible for stuffing.
Lay tortilla in one hand and add 1 tablespoon cheese then 2 tablespoons of chicken into the center of the tortilla. Roll tortilla up tight and secure with 1 toothpick in the center closing the seal of the tortilla.
Spray baking sheet with cooking spray.
Lay taquitos on baking sheet in even layer.
Spray tops of taquitos with cooking spray.
Bake for 15 minutes.
Rotate baking sheet and bake for another 10 minutes until taquitos are golden and crispy.
**Click here to follow the recipe instructions for Slow Cooker Shredded Chicken.**
**Click here to follow the recipe instructions for Roasted Tomatillo Salsa.**
Make a large batch of taquitos and freezer for later!
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Makes 20, 3 Taquitos Per Serving- (6 SmartPoints Per Serving) CALORIES: 180 FAT: 6.3 SATURATED FAT: 3 CARBS: 24.6 FIBER: 4 SUGARS: 3 PROTEIN: 6.6