I came across the idea of freezer cooking shortly after I was married…on Yahoo!Groups (showing my age!) I became a quick fan of freezer meals, testing out many recipes in those early years of marriage. When a post came through with this idea to use up leftover shredded chicken, I was pretty intrigued. Taquitos? Never heard of them! I had never had corn tortillas either. Eager to try out new ideas, though, I gave it a whirl and they became a staple. My recipes & methods have changed over the years but freezer taquitos have been a constant. Quick, easy & so much tastier than the ones you buy in the freezer section.
1 pound of your favorite shredded chicken or beef taco recipe (cooked & shredded)
15 6″ corn tortillas
Optional: shredded cheese, salsa, green onions
Lightly fry tortillas in shallow oil, heated to medium-high, for 15-20 seconds per side or until flexible but not h a rd. Set on paper towel and repeat with 3-4 tortillas. Add one tablespoon of meat to the center of tortilla & add toppings. You want to be sparse here so they roll up easily. Roll your tortilla, tightly, and place seam-side down on a small cookie sheet.
Repeat until all your tortillas are rolled up. Freeze for 45-60 minutes or until are frozen hard. Once they are frozen, move to a ziptop bag and freeze for 3-4 months.
To cook straight away, bake 8-10 minutes on 425.
To cook from frozen, bake 15-20 minutes @ 425 or until crispy.
Alternatively, cook 15-20 minutes over medium heat on the stovetop, turning frequently.