Print Recipe
4 from 1 vote

Chicken Veggie Taquitos

Feel free to add some shredded cheese (if desired) to each taquito when you are adding the shredded chicken and veggies and rolling the taquitos. *You can easily just season with salt and pepper and omit the chili powder and cumin if your kids won't like this.
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Main
Servings: 12
Author: Hip Foodie Mom

Ingredients

For the chicken:

  • 1 lb. boneless skinless chicken thigh meat (or chicken breast)
  • 1/2 cup barbecue sauce + more if needed

For the vegetable mixture:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 cups cremini mushrooms diced
  • 1 to 2 cups kale chopped
  • 1 cup red and green bell peppers diced
  • 1 tablespoon chili powder*
  • ½ teaspoon cumin*
  • Salt and pepper to taste

For the taquitos:

  • 10-12 regular sized flour or whole wheat tortillas
  • Vegetable oil for brushing on the taquitos
  • Serve with fresh salsa and sour cream if desired

Instructions

For the chicken:

  • Preheat your oven to 375 degrees. Place chicken into a shallow baking dish and top with the barbecue sauce. Spread evenly over the chicken. Cover the dish with foil.
  • Bake for 1 hour. Remove from oven and shred chicken with two forks. Set aside.

For the vegetable mixture:

  • While the chicken is baking in the oven, using a large non-stick skillet, heat the olive oil over medium high heat. After a minute or two, add the onions, mushrooms, kale and bell peppers and continue to cook for another 3 to 4 minutes.
  • Add the chili powder and the cumin and season with salt and pepper and mix together well. Continue to cook the vegetables for another 2 to 3 minutes. Remove from the heat and set aside.

For the taquitos:

  • Raise the oven temp to 400 degrees.
  • Assemble your taquitos: cover your tortillas with a damp paper towel and microwave for 30 seconds. Working on a flat, clean surface or cutting board, lay down a tortilla and spoon on a heaping ¼ cup of the vegetable mixture evenly on the lower half of the tortilla. Top with some shredded chicken (and add shredded cheese if you are adding cheese) and roll the tortilla, starting from the bottom going up, closed.
  • Brush each taquito with vegetable oil and lay down (tortilla flap side down) on a lined baking sheet. Continue with the remaining taquitos.
  • Bake for 15 to 18 minutes or until crispy on the outside. Serve with fresh salsa and sour cream. Enjoy!