Name: Crispy Sweet Potato Chicken Taquitos
Ingredients: 8 6 to 8-inch corn tortillas; Olive oil or avocado oil; 1 cup mashed sweet potato; 1/2 teaspoon each garlic powder, smoked paprika and chili powder; 1 cup cooked chicken, shredded; 3/4 cup shredded cheddar cheese or Mexican-blend cheese; Any other mix-in’s or toppings: guacamole, salsa, sour cream, cilantro

Crispy Sweet Potato Chicken Taquitos

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5 from 1 review

These Crispy Sweet Potato and Chicken Taquitos are a must make! They’re gluten-free, ready in 15 minutes and make for a delicious and easy dinner recipe.

Ingredients

Scale

8 6 to 8-inch corn tortillas
Olive oil or avocado oil
1 cup mashed sweet potato
1/2 teaspoon each garlic powder, smoked paprika and chili powder
1 cup cooked chicken, shredded
3/4 cup shredded cheddar cheese or Mexican-blend cheese
Any other mix-in’s or toppings: guacamole, salsa, sour cream, cilantro

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Instructions

Combine the mashed sweet potatoes and spices in a bowl and set aside
Have all the mix-in’s out and ready to start making taquitos
Warm the tortillas in a damp towel in microwave or oven at 300 degrees F (oven for 10 minutes or microwave for 30 seconds)
Warm oil over large skillet then place tortilla in front of you and scoop 2 tablespoons sweet potato onto the tortilla followed by chicken and cheese
Roll the edge closest to you over the filling and tuck the edge tightly under (add a little piece of cheese or sweet potato so it seals)
Continue to roll for remaining taquitos then crisp over the skillet for about 5 minutes then roll over and crisp again
Enjoy with desired toppings while warm!

Notes

*Store leftovers in fridge for 3 days or freezer for 2 months (see above for notes)

Author: Rachel