Fill corn tortillas with chicken, vegetables, and cheese, then bake until crisp.
Prep time: 15 minutes
Cook time: 15 minutes
Serving size: 4 servings (3 taquitos per serving)
Ingredients
- 2 cups Pico de Gallo, divided
- 1/2 cup cooked chicken, finely chopped
- 1/2 cup corn, no salt added canned or frozen, thawed
- 1/4 cup green onion, chopped
- 1/4 cup bell pepper, chopped
- 1/2 cup reduced fat cheese
- 12 corn tortillas
- 2 teaspoons vegetable oil
Instructions
- Heat oven to 425 degrees F. In a medium bowl, combine 1 cup Pico de Gallo, chicken, corn, green onion, bell pepper, and cheese.
- Soften tortillas on the stovetop or in the microwave and spoon a heaping tablespoon of filling onto the center of each tortilla.
- Roll up tightly and secure each with a toothpick.
- Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil.
- Bake for 10-15 minutes or until crisp and lightly browned.
- Place 3 taquitos on each plate and serve with remaining Pico de Gallo.