Having a Cinco De Mayo party? These honey-lime baked chicken taquitos are sure to be a hit. Serve them as an appetizer or even the main dish. The honey-lime sauce used to marinate the chicken gives these babies a bit of sweet and savory in every bite.
Brett gave his usual “nod of approval” when (with his mouth full), he grumbled an “Oh yeah” in between each bite. That’s when I know something is really good. He even took leftovers to work for lunch. And he’s not a leftover’s guy.
If you are anything like me, nothing compliments Mexican food better than an ice cold diet coke:) So crack one open for these!
Baked Honey-Lime Chicken Taquitos
12 corn tortillas
2 cups cooked and shredded chicken (2 large breasts)
1/2 cup shredded cheddar or Colby jack cheese
Salt & Pepper
2-3 limes, juiced (taste your sauce after one lime and add more juice if you want)
1/3 cup honey
1/2 teaspoon cumin
1/2 teaspoon garlic
3 tablespoons sour cream (fat free works too)
Preheat oven to 425.
In a small bowl whisk together the juice of 2-3 limes, honey, cumin, garlic, and sour cream. In another bowl pour the honey-lime sauce over the shredded chicken. Let it marinade for 20-30 minutes.
Mix the cheese in with the chicken mix, and add a dash of salt and pepper.
Place a damp paper towel over one corn tortilla and microwave for 20-30 seconds, until the tortilla is soft and moist, and doesn’t crack when you roll it.
Place a spoonful of chicken on one end of the corn tortilla and roll it up tightly.
Repeat until all corn tortillas are rolled.
Place the taquito seam-side down on a lightly greased baking sheet.
Lay taquitos next to each other, but not touching. Brush a little bit of olive oil over the tops of the taquitos and sprinkle with salt.