OK, so my memory for recipes when I get home from an unexpected trip to the pediatrician is not as good as I thought. I really did intend to convert this delicious-sounding Baked Creamy Chicken Taquitos recipe. And, at the time, I honestly thought that's what I was doing, more or less. But alas, I forgot so many ingredients in this "conversion" that we'll just say I was "inspired" by that recipe and I'll go back some other day and ACTUALLY convert it. Regardless, my Indian-slanted version of taquitos turned out well.
Chicken and Chickpea Taquitos
2 C diced cooked "chicken" (I used leftover Chicken Korma, including a few potatoes)
1/2 C Mexican rice or cooked rice and diced tomatoes
1 C shredded Mexican cheese
small flour or corn tortillas
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
Mix first five ingredients. Warm tortillas. Spoon 2-3 Tbsp. of the "chicken" mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
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