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    You are in: Home / Recipes / Guadalajara Chicken Taquito Bake Recipe
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    Guadalajara Chicken Taquito Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Montana Heart Song's Note:

    I learned this recipe from a friend in Mexico,Miss Lola Ortiz.This is a make ahead recipe, better if made in the morning, refrigerated and then baked for supper.She used to laugh when I struggled to make my first tortillas with Masa Harina Flour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large frying pan, add vegetable oil and diced onion, fry until translucent, then add chicken. Sprinkle with cumin.
    2. 2
      Toss and saute about five minutes. Set side.
    3. 3
      In 9 X 13 pan grease with margarine.
    4. 4
      In large saucepan, add tomatoes, green chilies or Jalapeno chilies, bacon, cream of chicken soup, chili powder, cayenne pepper and milk.
    5. 5
      Stir to mix and heat on low heat.
    6. 6
      Fill each tortilla with hot chicken and onions, about two tablespoons. Roll up and place in pan. Make a complete layer on the bottom of the pan.
    7. 7
      Dip out about 2 1/2 cups sauce and spices mixture and cover over the layer. Fill tortillas with another layer on top. Dip out sauce and spices and cover the second layer. Do this again with a third layer. It will probably not be complete. Space it out over the length of the pan. Cover with the balance of the sauce. Cover. Refrigerate or Bake.
    8. 8
      Preheat oven 350*.
    9. 9
      Bake 25 to 30 minutes Allow 10 to 15 extra minutes if refrigerated.
    10. 10
      Take out of oven. Uncover. Sprinkle cheese over the top. Cover. Let set 10 minutes.
    11. 11
      Serve with a Spatula and Spoon for the sauce.

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    Nutritional Facts for Guadalajara Chicken Taquito Bake

    Serving Size: 1 (388 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 499.8
     
    Calories from Fat 227
    45%
    Total Fat 25.2 g
    38%
    Saturated Fat 9.7 g
    48%
    Cholesterol 86.2 mg
    28%
    Sodium 1440.9 mg
    60%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.6 g
    10%
    Protein 30.0 g
    60%

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