Sour Cream Chicken Taquitos

SERVES 4

GLUTEN-FREE · GRAIN-FREE

Total time: 30 minutes

Growing up, one of my favorite frozen foods to heat up for an after-school snack was taquitos. Now I love making them because they’re easy to throw together and perfect for on-the-go meals. This version is cleaner than the store-bought original (though no less delicious), and is a fixture in our house because the taquitos can be frozen and make for great school lunches reheated.

• 1½ cups shredded chicken (rotisserie or homemade)
• 1 cup roughly chopped baby spinach
• 1 (4-ounce) can mild green chiles, undrained
• ½ cup sour cream
• ½ cup shredded mild cheddar cheese
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Avocado oil, for cooking the tortillas
• 8 (8-inch) gluten-free corn tortillas or grain-free tortillas (I use Siete brand)

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine the shredded chicken, spinach, chiles, sour cream, shredded cheese, salt, and pepper. Stir until well combined.

In a small, nonstick skillet, heat about 1 teaspoon of the avocado oil over medium-high heat. Quickly fry 1 tortilla at a time until flexible and easy to roll, about 30 seconds per side. Immediately fill the tortilla with about 2 tablespoons of the chicken mixture and gently roll up. Place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, adding more oil to the skillet as needed.

Transfer the baking sheet to the oven and bake until the taquitos are crispy and brown on the edges, about 20 minutes. Let cool for 10 minutes before serving, or cool completely to freeze.

from MY KITCHEN to YOURS

These are perfect for freezing and reheating! Allow taquitos to cool to room temperature, then place in a single layer in a freezer bag and lay them flat in your freezer. To reheat, microwave for 2 to 4 minutes, or pop in the oven at 450°F for about 10 minutes.