Servings
4-6
Ready In:
45 Minutes
Prep Time:
15 Minutes
Ingredients
- rotisserie chicken -fully cooked or any shreadabnle leftover chciken
- 2/3 – 1 cup of jarred or fresh salsa
- 1 cup shredded “Mexican blend” cheese
- 1/3 cup corn
- 1/3 cup canned black beans, drained and rinsed well
- 1 tsp ground cumin
- salt and pepper
- large pinch of chopped fresh cilantro (optional)
- 1 pack of egg roll wrappers You can subsititue with soft taco shells
*I’m thinking that a little chopped baby spinach would be good in here, too. So much nutrition… but that would totally depend on whom you are making them for.
Directions
Step 1
Preheat Oven to 375
Step 2
Remove the chicken from the rotisserie chicken and chop into small bite-sized pieces.
Step 3
Mix the next seven ingredients into the chicken and mix well.
Step 4
Add a few spoonsful of the chicken mixture to an eggroll wrapper. Fold in the sides first, then roll. Wet the far end with water so it will stick to itself.
Step 5
Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos. Spray the tops of them with the butter-flavored spray and sprinkle with black pepper and extra cumin.
Step 6
Bake for about 25 minutes or until golden brown. It would be nice to turn them onto their sides if you can remember. Serve with condiments of choice. I had light sour cream, salsa, and remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces.