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Crispy Chicken & Spinach Taquitos

A quick and delicious recipe for Crispy Chicken & Spinach Taquitos that combines protein-rich chicken and fresh spinach, all wrapped in crispy tortillas.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked shredded chicken leftover rotisserie chicken works wonders!
  • 2 cups fresh spinach, chopped
  • 1 cup queso blanco, grated because cheese is life
  • 1 tsp chili powder for that kick!
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste
For Assembly
  • 10 small corn tortillas
  • Olive oil spray or just a bit of love
  • Salsa or guacamole for dipping optional, but highly recommended!

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the shredded chicken, chopped spinach, grated queso blanco, chili powder, garlic powder, cumin, salt, and pepper. Mix until everything is evenly coated.
  3. Warm the tortillas for about 15 seconds in the microwave wrapped in a damp paper towel to make them pliable.
  4. Take a tortilla, spoon about 2 tablespoons of filling onto the center, and roll it up tight. Place seam side down on a baking sheet lined with parchment paper.
Baking
  1. Give the taquitos a light spray of olive oil and bake in the preheated oven for about 15-20 minutes, or until crispy and golden brown.
Serving
  1. Remove from the oven and let cool for a minute. Serve with your favorite salsa or guacamole on the side.

Notes

Feel free to swap out spinach for other veggies or make them meatless with black beans. Ensure to space out the taquitos on the baking sheet to keep them crispy. These freeze wonderfully for quick meals later!