Quick and Easy Chicken Taquitos

Name: Quick and Easy Chicken Taquitos
Total time: 60
Yield: 9
Ingredients: ¾ pound shredded cooked chicken; 1 (15 ounce) can black beans, drained and rinsed; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained; 1 (4 ounce) can diced green chiles, drained; 1 teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon salt; ½ teaspoon minced garlic; 1 cup shredded Mexican cheese blend; 18 (6 inch) corn tortillas; cooking spray (such as Pam®)

Recipe by Joanne Rainey Miller from allrecipes.com

Appetizer,Snack 60 Mins.

Ingredients

9 servings

•

¾ pound shredded cooked chicken
•

1 (15 ounce) can black beans, drained and rinsed
•

1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
•

1 (4 ounce) can diced green chiles, drained
•

1 teaspoon ground cumin
•

½ teaspoon chili powder

•

½ teaspoon salt
•

½ teaspoon minced garlic
•

1 cup shredded Mexican cheese blend
•

18 (6 inch) corn tortillas
•

cooking spray (such as Pam®)

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
Bake in the preheated oven until lightly browned and crispy, about 30 minutes.