Remember that time I made taquitos? Oh, well I did.
I made them for new years. It was pretty awesome. But… I changed them up a bit, I did. I took the ideas behind some of my other recipes, and made them ten times more awesome. I made them more like that pasta I made once.
And a little more like that soup I made on Halloween.
And even more like those empanadas. Remember the empanadas? Mm… empanadas.
So how’d I do it?
I took the zucchini, shredded in my Lola, and dumped it in with the chicken. It went something like this:
- 1 cup chicken, shredded
- 2 zucchinis, grated
- 1/2 onion, sliced
- 1 small can enchilada sauce
- 2 cups cheese
- ~25 corn tortillas
Cook the zucchini and onion in a bit of olive oil until onion is translucent. Mix with chicken, enchilada sauce, and cheese. Set aside.
Fry corn tortillas briefly on each side. Just enough to make tender. Place on paper towel lined plate to cool enough to work with. As tortillas cool, place a smidgen of the filling in them. Roll those babies up. Then place in a greased baking dish. When you’re finished rolling, bake the taquitos at 350 until crispy and golden brown.