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!

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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22 Responses to “Baked Turkey Taquitos”

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    1
    Blog is the New Black — November 28, 2012 at 2:24 am

    Looks amazing! WIshing I still had leftover turkey! ;)

    Reply

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    Ellen @ The Baking Bluenoser — November 28, 2012 at 4:16 am

    mmmm These look SOOO good! I love a good taquito! :)

    Reply

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    Jo — November 28, 2012 at 4:56 am

    YUMMY now i´m hungry!! I have to try this as soon as possible. :O))

    Lovely Greets from Germany
    JO

    Reply

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    Peggy — November 28, 2012 at 5:34 am

    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!!

    Reply

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    Katie Lynn — November 28, 2012 at 7:44 am

    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.

    Reply

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    Hayley @ The Domestic Rebel — November 28, 2012 at 7:59 am

    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.

    Reply

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    Linda | The Urban Mrs — November 28, 2012 at 9:06 am

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

    Reply

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    Megan | Eats Daily — November 28, 2012 at 11:50 am

    I agree – I love A LOT of things slathered in guac & salsa.

    Reply

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    9
    Julia — November 28, 2012 at 12:33 pm

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

    Reply

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    10
    Chung-Ah | Damn Delicious — November 28, 2012 at 12:59 pm

    Love this! Taquitos are perfect finger food!

    Reply

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    Katie @ Blonde Ambition — November 28, 2012 at 3:31 pm

    What a fun idea for leftover turkey! I’m a sucker for anything slathered in guac too :)

    Reply

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    12
    Erin @ Dinners, Dishes and Desserts — November 28, 2012 at 7:25 pm

    Taquitos are one of my favorite Mexican dishes. I haven’t made them in forever! Love the baked version!

    Reply

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    13
    Jolene (www.everydayfoodie.ca) — November 28, 2012 at 7:30 pm

    Love the step by step pictures! They look like they’d definitely hit the spot.

    Reply

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    14
    Shica — November 29, 2012 at 5:39 am

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

    Reply

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    15
    Nycole — November 29, 2012 at 6:12 am

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

    Reply

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    Alice @ Hip Foodie Mom — November 29, 2012 at 7:04 am

    YUMM!!! Love this! I am totally going to make these!

    Reply

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    Loretta | A Finn In The Kitchen — November 30, 2012 at 8:56 am

    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!

    Reply

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    Jenny @ BAKE — December 3, 2012 at 4:43 am

    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.

    Reply

    • 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!

      Reply

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    19
    Alana — January 13, 2013 at 7:49 pm

    You are a great writer!!!
    and these look amazing! hopefully my picky kiddos agree ;)

    Reply

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    Bobbie Chappell — November 30, 2013 at 4:31 pm

    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.

    Reply

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    Barbara Long — December 1, 2013 at 11:55 am

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

    Reply

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