Shockingly Easy Oven-Baked Chicken Taquitos

Servings: 8

• 8 Maria and Ricardo’s Organic White Flour Tortillas
• 1 ½ cups Shredded Mexican Cheese
• 1 lb. Ground Chicken, Turkey, or Beef
• ½ Yellow Onion, chopped
• 1/4 cup Plain Greek Yogurt, or to taste
• 2 Garlic Cloves, minced
• 2 tbsp. Olive Oil
• 1 tbsp. Chili Powder
• 2 tbsp. Adobo Sauce
• 2 tsp. Dried Herbs, or 1 tsp. Dried Oregano and 1 tsp. Dried Cilantro
• 1 tsp. Salt
• Juice of 1 Lime

1. Preheat oven to 450F. Line a sheet pan with parchment paper.
2. In a large skillet over medium-high heat, add the olive oil to heat up for 1-2 minutes.
3. Add the chopped onions and minced garlic to sauté 1-2 minutes, until fragrant.
4. Add the ground meat and break up with your spatula into tiny pieces. Sauté until fully cooked, about 6-8 minutes.
5. Stir the yogurt, chili powder, adobo sauce, dried herbs, salt, and lime juice into the meat. Remove from heat to cool.
6. Heat up the white flour tortillas on a hot griddle for 10-20 seconds on each side, until foldable without breaking.
7. Evenly distribute the chicken and cheese between the tortillas in the very centers, then roll each up tightly like a taquito. Place seam-side down on the prepared sheet pan.
8. Drizzle with a little olive oil and bake for 6-8 minutes, then flip to bake another 6-8 minutes. The taquitos should be golden brown and crispy. Enjoy warm!