Baked Rolled Tacos Recipes

Steps:

• Preheat oven to 400˚F (200˚C).
• In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
• Place the chicken breasts on a parchment paper-lined baking sheet.
• Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
• Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
• Shred cooked chicken.
• Add cream cheese, cheese blend, and remaining seasoning. Mix well.
• Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
• Roll up tightly and place on a baking sheet.
• Bake for another 15 minutes, or until golden and crispy.
• Enjoy!

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

Steps:

• 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.

Steps:

• Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
• Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
• Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
• Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.