Fajita Taquitos

Chicken Fajita Taquito Rolls

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2 servings

Ingredients

  • 2 bell peppers seeded and sliced
  • 1 onion sliced thin
  • 1 teaspoon olive oil
  • 4 cups Crescent cooked, shredded chicken breast
  • 2 tablespoons fajita seasoning
  • 1 cup Mexican shredded blend cheese
  • 20 (6-inch) flour tortillas, you may use less or more depending on how much you fill them
  • Non-stick cooking spray
  • Optional toppings:
  • Pico de Gallo
  • Cilantro
  • Avocado Ranch Sauce

  • Acocado Ranch Sauce Ingredients
  • 2 ripe avocados
  • 1 cup Ranch dressing
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/4 cup fresh lime juice
  • 2 teaspoons hot sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • Directions: Cut avocados in half; scoop pulp into a food processor or blender. Add 1 cup Ranch dressing and remaining ingredients to food processor. Process until avocado mixture is smooth, stopping to scrape down sides. Cover and chill at least 1 hour or up to 3 days.

Directions

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a skillet over medium high heat, saute peppers and onion until onion is clear.
  3. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
  4. Mix together chicken, fajita seasoning, peppers, onion and cheese. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
  5. Place Taquito Roll seam-side down on the baking sheet. Repeat until you are out of tortillas. Once finished, spray the tops of the taquitos with non-stick cooking spray or brush with olive oil.
  6. Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. Let cool for a couple of minutes. Serve with Sour Cream.

Recipe Content & Photo ALL RIGHTS RESERVED itheecook

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