Homemade Chicken Taquitos For Your Cinco de Mayo Fiesta

Forget the freezer version when you can make homemade chicken taquitos in no time! This recipe is delicious and I promise, everyone will love it.

There's really nothing better than a delicious, crunchy, cheesy, chicken taquito dipped in homemade guacamole and salsa. After I made these, my friends were raving about how good they were. If you have a Cinco de Mayo fiesta planned, this recipe is perfect for it!

There are a couple different ways to do the chicken. You can either buy a store-bought rotisserie chicken and shred into about 3 cups, buy white meat chicken in a can, or boil/poach the chicken. I like to poach boneless, skinless chicken breast because it is simple and keeps the chicken moist.

Place the chicken in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce the heat, cover the pan, and simmer for about 20-25 minutes, until the chicken is no longer pink. Allow the chicken to cool until you shred with hands or a fork.

For the chicken taquitos you will need:

3 cups shredded/diced chicken breast
1 pack of corn tortillas
1 medium yellow onion, chopped
1 can black beans, drained and rinsed
1 cup mascarpone, at room temperature
1 small can diced green chiles
1 Tbsp cumin
Salt and pepper to taste
2 cups baby spinach
Shredded white or extra sharp Cheddar cheese
Guacamole & salsa

Preheat oven to 350 degrees. After you have cooked and shredded the chicken, set to the side. Saute the chopped onion over medium heat in 2 Tbsp olive oil in a large saucepan until translucent (season with a pinch of salt and pepper). Then, add the chicken and reduce the heat to medium-low. Add the diced green chiles, cumin, and a pinch of more salt and pepper. Once all the flavors have married together, add the spinach and allow to wilt.

Turn off the heat and add the drained and rinsed black beans. Mash the beans with a fork until somewhat smooth. Then add the mascarpone and mix evenly. In another small pan sprayed with vegetable oil, warm the corn tortillas on both sides. Add about 1/4 cup of the chicken mixture onto the tortilla and roll into a cigar shape. Place seam-side down into a 9 by 12 inch baking dish. Continue to do this until the mixture is gone and sprinkle each with the cheddar cheese. Bake until tortillas are crisp, for about 25-30 minutes.