Quick and Easy Chicken Taquitos

Ingredients

  • ¾ pound shredded cooked chicken
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
  • 1 (4 ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon minced garlic
  • 1 cup shredded Mexican cheese blend
  • 18 (6 inch) corn tortillas
  • cooking spray (such as Pam®)
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.

  • Step 3

    Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.

  • Step 4

    Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.

  • Step 5

    Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

  • Cook's Note:

    Flour tortillas can be used in place of corn tortillas.

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