Baked Rolled Tacos

Recipe by Robyns Cookin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
YIELD: 16 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan, mash the beans with a potato masher.
  • Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
  • Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
  • Remove from heat and stir in half cup of cheese and the onions.
  • Preheat oven to 400°.
  • To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
  • Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
  • Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
  • Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
  • Top with the remaining cheese and bake until melted.
  • Serve with taco sauce, homemade guacamole, and/or sour cream.
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