So last night, I stared into the fridge wondering how to throw together the rotisserie chicken I purchased two days ago, the half bottle of salsa, one cob of cooked corn, and the remains of a bag of shredded cheese and create something my family would eat.

Then it hit me — chicken taquitos!

They were a hit, so here’s the Ten Minute Chicken Taquito recipe you’ll want in your meal rotation:

INGREDIENTS
(Yield: 10 taquitos)

10 small corn tortillas
4 Cups cooked chicken, shredded (or the chicken from 1 rotisserie chicken)
1 1/2 Cups salsa
Chopped cilantro (optional) to taste (I used ~2 tbsp)
3/4 Cup corn (frozen or fresh, it’s about the equivalent of 1 cob’s worth)
1 1/2 Cups shredded cheddar (I used the “Taco” shredded cheese, it’s a mix of cheeses and spices, but you don’t have to use that)
1 tsp paprika
1/4 tsp garlic powder
2 tsp chilli powder
2 tsp cayenne pepper

For dipping:
salsa and/or sour cream

DIRECTIONS

• Preheat oven to 375 degrees
• In a large bowl, combine chicken, salsa, cilantro, corn, cheese, paprika, garlic powder, chilli powder & cayenne
• Line a baking sheet with foil and spray cooking oil on it
• Lay one tortilla flat
• Spoon enough of the chicken mixture onto the tortilla to cover almost the whole surface (about 3 tbsp)
• Roll the tortilla tightly, and place on the baking sheet (with the tortilla “end” down, to hold it closed)
• Repeat for the remaining tortillas
• Spray a light coating of cooking spray on all the taquitos
• Bake until browned and crispy (approximately 15 minutes)

Serve with salsa and sour cream to dip into.

(Would almost make a great appetizer cut in half to serve guests!)