Chicken and Cheese Taquitos

  • 1 (9-ounce) tub of Buddig Original Chicken
  • 12 small corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend
  • Olive oil, for brushing
  • Optional toothpicks, for easier assembly
  • Optional salsa, guacamole and sour cream, for serving
  • Preheat the oven to 400 F. Meanwhile, line a baking sheet with parchment paper.
  • On a separate surface, start assembling your first taquito. Begin by laying a tortilla flat. Spread 2 to 3 slices of Buddig Original Chicken on top of the tortilla, overlapping so the slices reach end to end. Loosely sprinkle shredded cheese on top.
  • Roll the taquito up tightly, using a toothpick to hold everything in place, if needed. Stuff a bit of extra cheese into both ends of the taquito.
  • Place the finished taquito seam side down on the baking sheet. Repeat with the remaining tortillas, chicken and cheese.
  • Brush the tops of the taquitos with olive oil and place the baking sheet into the oven. Bake 18 minutes, or until the taquitos are golden brown.
  • Remove any toothpicks and serve alongside salsa, guacamole and sour cream.

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