Pass the Cook Book Club: Weeknight Shredded Chicken Taquitos

This month's cookbook is Jenny's The Picky Palate Cookbook - we had the choice between Peanut Butter & Jelly Baby Lattice Pies, Shrimp Mango Quesadillas, and Weeknight Shredded Chicken Taquitos. My kids don't really eat PB&J and I didn't think to use chicken instead of shrimp for the quesadillas, so I went with the taquitos.

I loved how the filling's ingredients paired together - especially with the tomatoes/chillies. The tortillas got nice and crunchy in the oven! Can't wait to make these again :)


Weeknight Shredded Chicken Taquitos from pg. 84
(Print)
What you need:

• 2 Tbsp. EVOO
• 1 onion, diced
• 1 red bell pepper, diced
• 1 to 2 garlic cloves, minced
• 2 cups cooked, shredded chicken
• 1 can diced tomatoes with green chillies
• 1 to 2 Tbsp. cilantro, chopped
• Salt and pepper
• 1/2 tsp. cumin
• Tortillas
• 1 to 2 cups shredded cheddar cheese

Directions:

1. In a medium pot, heat EVOO and add onion and red bell pepper; saute for 5 minutes. Add garlic and saute 30 more seconds.
2. Add chicken, diced tomatoes, cilantro, and seasonings. Cook for 3 minutes.
3. Top each tortillas with 1/3 cup filling and top with a few tablespoons of cheese. Place seam-side down in a greased baking dish.
4. Bake at 400* for 25 to 30 minutes. Let cool 5 minutes before serving.

Recipe from Picky Palate

Pass the Cookbook Club April 2013

1. Peanut Butter and Jelly Baby Lattice Pies  2. GF Chicken Taquito Dip  3. Cilantro Shrimp Quesadillas w/Mango Avocado Salsa  4. Weeknight Shredded Chicken Taquitos  5. Baked Chicken Taquitos  6. Shrimp and Mango Quesadillas  7. BBQ Taquitos  8. Weeknight shredded Chicken Taquitos  9. Grilled Shrimp and Veggie Quesadilla  10. Mini Peanut Butter and Jelly Lattice Pies  11. Baked Chicken Taquitos  12. Chicken Mango Quesadillas  13. Shrimp Mango Qusadillas  14. Shrimp quesadillas w/mango salsa  15. Kate Baker

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