I made a bunch of these and the ones that I did not cook up I froze. Perfect for the kids to pull out of the freezer on the weekend. Or for a snack at night time while we watch a movie. I did make a meal out of this for dinner. I made rice and beans with it! Perfect meal. I also made a spicy cheese dip to dip the taquitos in to. Who doesn’t love a cheese dip? The cheese dip was gone just as fast as the taquitos were! This is definitely a recipe that I will be making over and over again!
Check out what our friends from Plain Chicken have to say about this:
“We really liked the sweetness that the chicken had from the honey”
These taquitos will have you reaching for more!
- 1 lb chicken breast, cooked in Lawry’s Mesquite Marinade
- honey lime sauce
- Mission Corn corn tortillas
- Kraft pepper jack cheese
- Tostitos salsa
- Daisy sour cream
Honey Lime Sauce
1/3 c honey
1/4 c lime juice
1 Tb McCormick’s chili powder
1/2 tsp McCormick’s garlic powder
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Preheat oven to 425. Shred chicken. Add honey lime sauce to chicken and let soak into the chicken for 30 minutes.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Top with pepper jack cheese, then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake at 425 for 15-20 minutes or until crisp and the ends start to get golden brown.
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Quick Tip: Add jalapenos for an added kick.
Thanks again to Plain Chicken for this amazing recipe.