Elote Corn & Chicken Taquitos
Serves 4
15 mins prep
25 mins cook
40 mins total
These oven-baked Elote Corn & Chicken Taquitos are creamy, cheesy, a little spicy, and totally addictive. Easy to make, impossible to stop at one.
0 servings
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1. Preheat oven to 450. Line a baking sheet with parchment paper or spray with nonstick spray. 2. In a large bowl, mix all the ingredients except the tortillas. Taste and adjust seasoning as needed. 3. Warm the tortillas slightly (microwave for 20-30 seconds covered with a damp paper towel) to make them flexible. 4. Spoon 3 tbsp of filling onto each tortilla. Roll tightly and place seam-side down on the baking sheet. 5. Lightly spray or brush the tops of the taquitos with oil. Bake for 20-25 minutes, flipping once halfway, until golden and crispy. 6. Garnish & serve: Sprinkle with extra cotija, Tajín, and cilantro. Serve with lime wedges and your favorite dipping sauce.
