Occasionally, I’ll watch Rachel Ray’s show on the Food Network. I’m not into her talk show at all, but some of the cooking shows have good recipes. This was one that intrigued me when I saw it. We don’t eat fast food much, but we do have a weakness for Taco Bell. I’m not sure Shane’s ever had the taquitos at Taco Bell, but I love them, so I’m sure that’s what made me want to try this recipe. I’m posting Rachel’s original recipe below but we changed it up a bit. Shane had only chicken and cheese in his while I added some salsa and sour cream to mine. I really wanted to give this recipe a rave review but I can’t. While the taquitos were quite delicious, ours didn’t stay together (with the exception of the three that I salvaged for a photo). Some of them broke open right when we rolled them and put them on the baking sheet and others broke apart as they baked. I’m not sure what we did wrong but maybe we’ll have more luck next time!
from Rachel Ray, FoodNetwork.com
2 cups shredded chicken (Rachel used rotisserie to make it quicker)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
salt and pepper
1 can chopped green chiles, 4 ounces
a few leaves fresh cilantro or parsley, finely chopped
vegetable or canola oil, for frying
12 (6-inch) corn tortillas
Preheat oven to 425 F.
Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch of warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place filled tortillas seam side down on a baking sheet and bake for 12 minutes.