Get ready to tantalize your taste buds with a delightful twist on a classic Mexican favorite! These Crispy Sweet Potato Chicken Taquitos are not just a feast for the eyes; they are bursting with flavor and packed with wholesome ingredients that will leave you craving more. Imagine the perfect combination of creamy sweet potatoes and tender shredded chicken, all wrapped up in a crispy, golden tortilla. Whether you're looking for a quick weeknight dinner or a crowd-pleasing appetizer for your next gathering, this recipe is sure to impress. Don't miss out on discovering how to make these delicious taquitos that are as fun to eat as they are to prepare!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups sweet potatoes, cooked and mashed
- 1 lb shredded chicken
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup cheese, shredded
- Cooking spray
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the mashed sweet potatoes, shredded chicken, cumin, and chili powder. Mix thoroughly until all ingredients are well incorporated and evenly distributed.
- Warm the corn tortillas in the microwave for 15-20 seconds to make them more pliable and prevent cracking when rolling.
- Place a tortilla on a clean work surface and spoon about 2-3 tablespoons of the sweet potato and chicken mixture along the center of the tortilla.
- Sprinkle a small amount of shredded cheese over the mixture, then tightly roll the tortilla from one edge to create a compact taquito.
- Place the rolled taquito seam-side down on the prepared baking sheet. Repeat the process with remaining tortillas and filling.
- Lightly spray the taquitos with cooking spray to help them achieve a golden, crispy exterior.
- Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the taquitos are golden brown and crispy.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Serve hot with optional sour cream on the side for dipping.
Tips
- Prep Ahead: To save time, you can prepare the sweet potato and chicken mixture a day in advance. Just store it in the refrigerator and assemble the taquitos when you're ready to bake.
- Warm Tortillas: Always warm your corn tortillas before rolling. This step is crucial to prevent them from cracking and ensures they roll easily.
- Crispy Finish: For an extra crispy texture, consider using a light brush of olive oil instead of cooking spray before baking. This will enhance the crunchiness of the taquitos.
- Fill Smartly: Don’t overfill the tortillas; 2-3 tablespoons of filling is just right. Overfilling can make rolling difficult and lead to tearing.
- Serve with Style: Elevate your serving by pairing the taquitos with a variety of dips like guacamole, salsa, or a zesty chipotle sauce for an extra kick.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispiness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
