Discover the enticing flavors of Shredded Chicken Taquitos, a quick and easy recipe perfect for those craving a touch of Mexican cuisine. Combining tender shredded chicken, smoky spices, and creamy cheese in a crispy corn tortilla, this dish is a foolproof way to satisfy your taste buds. Whether using an oven or an air fryer, it's the ideal meal for busy weeknights, offering both delight and nutritional benefits.
Ingredients
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1 boneless, skinless chicken breast
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5 ml (1 tsp) cumin
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5 ml (1 tsp) smoked paprika
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Pepper and salt, to taste
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15 ml (1 tbsp) olive oil
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10 corn tortillas
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80 ml (⅓ cup) canned black beans, drained
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80 ml (⅓ cup) canned corn, drained
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60 ml (¼ cup) salsa
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250 ml (1 cup) shredded marbled cheddar cheese
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Spray oil
Preparation
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Preheat the oven or air fryer to 350°F (180°C).
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Slice the chicken breast horizontally to create two thinner cutlets.
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Season each side of the cutlets with cumin and smoked paprika. Generously pepper and add a pinch of salt.
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In a skillet, over medium-high heat, pour in the olive oil and cook the cutlets for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).
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In a large bowl, shred the chicken with two forks, then mix in the black beans, corn, salsa, and cheese.
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Heat the tortillas in the microwave for 30 seconds to make them pliable and prevent breaking.
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Distribute the filling among the tortillas, roll tightly, and place seam-side down in the air fryer or on a baking sheet.
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Spray the taquitos with oil and cook in the air fryer or oven for 15 minutes, or until they are crispy.
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Serve with plain Greek yogurt, salsa, and guacamole.
Notes
The filling can be stored for 4 days in the refrigerator. It is not recommended to refrigerate assembled taquitos.
