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Baked Turkey Taquitos

YOU GUYS. Guess what?

It was SUNNY yesterday. So I took full advantage of the situation and made a recipe with step-by-step photos. Hallelujah!! I’m kind of thrilled…because this never happens anymore. And because these were totally rad.

Me + a baby in my belly = Mexican food for the win.

On average, I can make it 2 or 3 days before I want something slathered in guacamole and salsa. Yesterday, I found a Costco sized pack of corn tortillas in my freezer and the last of the turkey in the back of the fridge. My husband was hiding the turkey from me…I’m sure of it. Conspiracy. Anyways, turkey and tortillas can only mean one thing. Taquitos. I thought about frying them because that’s how you make a taquito–but then thought the baking route would be faster, so that’s what I did. When you’re hungry from trying to turn food into baby 24/7, the faster you can eat the better. But that’s just me. The hubby was a little bummed they weren’t fried, but he doesn’t have a fetus inside of him. {Sorry I said fetus–>but it’s true.}

So, yes. Taquitos were made, slathered and dipped into all things good and holy and my tummy was filled. Amen.

These are pretty quick to throw together and really tasty! My 3 year old was surprised that she liked them too which was rather amusing. “Wow Mom, these ARE good!” Of course they are, child.

Feel free to use chicken if you’ve polished off all your turkey from Thanksgiving. I like buying a rotisserie chicken and having that precooked chicken on hand. It makes dinner come together much faster. I served these taquitos with salsa and sour cream…I manned the salsa, my girl hogged manned the sour cream aka “white stuff”. All in all these were done in 40 minutes, including 25 minutes of baking time. Not too shabby at all! Here’s how you make them:

Start by shredding some leftover turkey and adding it to your bowl.

Grate in some cheddar and mozzarella and add some green onions and a can of diced green chiles. I used the mild kind cause I’m a baby.

Then onto that, sprinkle some spices and mix.

Try to disperse the cheese through the mixture–it has a tendency to clump up. Set this aside.

Moisten some paper towels, wrap around your corn tortillas and microwave 1-2 minutes or until hot and pliable.

Then brush the one side with butter, fill with a heaping tablespoon of the turkey mixture and roll up.

Like so! You should get about 24.

Brush the taquitos with more butter and bake.

After 25 minutes or so, these should be golden and crispy little devils :)

Dip into any desired toppings and enjoy!

Here’s the printable! Happy Wednesday!

Print

Baked Turkey Taquitos

Yield: 24 taquitos

Ingredients:

2 cups cooked, shredded turkey
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
3 green onions, chopped {white and most of the green parts}
1-4 oz. can mild fire roasted diced green chiles
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
salt & pepper, to taste
24 small corn tortillas
1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees. Line large cookie sheet with foil, parchment paper or silicone baking mat. Set aside.

In a large bowl, stir all ingredients together excluding the tortillas and butter. Wrap corn tortillas in damp paper towels and microwave 1-2 minutes or until hot and pliable. Brush melted butter onto one of the sides of the tortilla. Place 1 heaping tablespoon of turkey filling down the center of the tortilla. Fold over and wrap tightly. Brush the outside with more butter and place onto prepared baking sheet. Repeat with remaining tortillas. Bake 20-25 minutes or until lightly golden and crispy. Serve warm with sour cream, salsa and guacamole.

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28 Comments

  1. YUMMY now iยดm hungry!! I have to try this as soon as possible. :O))

    Lovely Greets from Germany
    JO

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  2. OH yeah am I ever making these up!! Can you say perfect to have in the freezer for last minute holiday meals? Or perfect for junior high girls as they decorate a 4 ft Christmas tree? Or for a pre/post swim practice snack? Yippee!!

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  3. I wouldn’t feel bad about those mild chilis! Do what my aunt Susie does, blame it on the child. ‘She can’t eat hot things because her little taste buds can’t handle it. How sad. I *guess* I’ll have to use the mild chilis’. That way it isn’t your fault that you didn’t grow up in the south exposed to all of those spicy foods.

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  4. Golden and crispy little devils.. haha I love it! Taquitos are totally a comfort food. And I am not preggo but dang, do I crave Mexican food round the clock.

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  5. Yummy! I can have these anytime during the day. Such a wonderful idea to use for leftovers. Nomnom.

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  6. I love taquitos but have never tried to make them myself! Pinning this for later!

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  7. Putting these on the menu for next week…..can’t wait to try!!

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  8. I was just trying to figure out what to do with the last of the turkey leftovers for dinner tonight, score! Thanks.

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  9. My hubby is taking me out for my birthday tonight and you’re making me want to change my restaurant to Mexican….typical female…I can’t make up my mind!

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  10. wow this sounds so good! there aren’t enough tomato free mexican dishes I’m so happy that you’ve introduced this to my world! I’m pinning it straight away.

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    • Jenny @ BAKE — December 4th, 2012 @ 12:51 pm

      further to my earlier comment I just made them and they are incredible! thank you for sharing this recipe!

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  11. You are a great writer!!!
    and these look amazing! hopefully my picky kiddos agree ๐Ÿ˜‰

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  12. We made these tonight with the leftover turkey from Thanksgiving. Everyone loved them even my 17 month old. Only thing different I did was used mild green chillies because of the baby and flour tortillas. This is a keeper for us. Thanks for sharing.

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  13. I made a totally vegan version and they were outrageously good – thanks for the idea via your recipe

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  14. OK…just discovered this one. I am making it this weekend. Thanks Lauren. You have been in my kitchen A LOT lately…but that is a truly good thing!

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  15. Try throwing the tortillas in a hot ungreased skillet or griddle flipping over several times until the outer layer forms a bit of a film and looks slightly toasted. This will make them stronger allowing you to really roll them tight.

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    • Lauren — November 29th, 2014 @ 9:04 am

      thanks for the tip!!

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      • Sam — April 26th, 2015 @ 11:27 am

        Will try this but I’m planning to microwave the tortillas til pliable, then either brush both sides with extra virgin olive oil or spray with olive oil spray and maybe a light sprinkle of garlic powder for a little extra flavor since you taste the outside first, then followed by the filling. Thanks, Lauren.

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  16. Made these this morning, watching calories so used butter flavored spray in place of the butter on the inside and out, they were excellent, the only problem was the filling was so good, I used dark meat, that is what we like, I was full from tastes of that in between making each one, thanks so much for sharing….the only tip I have is being really sure the tortillas are well softened, my first two cracked when rolling so just redid the remaining ones, and worked great….

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  17. I did them!! Very delicious!!!!

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