Chicken and Corn Taquitos
These Chicken and Corn Taquitos are a crispy, cheesy delight, featuring seasoned chicken, sweet corn, and melted cheddar cheese wrapped in warm tortillas and baked to perfection. Served with sour cream for dipping, they make a quick and satisfying meal.
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
1 15-oz can Corn
8 Flour Tortillas
Fridge and Freezer
1 lb Cooked Chicken
1 cup Cheddar Cheese
½ cup Sour Cream
Directions
Preheat the oven to 400 degrees. Wash hands with soap and water. Open and drain the can of corn.
Cut the chicken into bite-size pieces and add to a bowl along with the cheese and corn.
Spread 8 tortillas on a clean surface and divide the chicken filling between them. Roll up tightly and place seam-side down on a greased baking sheet.
Bake for 10 minutes or until crispy. Cut taquitos in half and serve with sour cream for dipping. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Replace tortillas with gluten free to make this recipe gluten free.