Chipotle Turkey Taquitos

Preheat the oven to 350 F. Lightly spray a baking sheet with non-stick spray and set aside.

In a large skillet over medium heat, brown the turkey. Once it’s browned add the garlic, dried onion, cumin and coriander and cook, stirring occasionally, for 1-2 minutes. Add the tomato and chipotle peppers with adobe sauce and continue cooking over medium heat for 2-3 minutes, stirring. Lower the heat and let it simmer for 5 minutes, stirring occasionally. Remove from the heat. Stir in the shredded cheese.

Spoon some of the meat mixture onto a tortilla, about 2 tablespoons per tortilla if using small ones, and 1/4 cup if using large ones. Place the meat in a line across the center of the tortilla and roll it up tightly. Place it seam side down on the prepared baking sheet. Repeat with the remaining tortillas. If your tortillas are cracking when rolled up, they can be heated for 10-20 seconds in the microwave to make them more pliable.

Brush the tops of the taquitos with the melted butter. Bake for 25-30 minutes until crisp and lightly browned. Serve with salsa and sour cream.

Baked taquitos can be frozen for up to 3 months. Reheat from frozen at 350 F for 10-15 minutes until hot.

Inspired by Lauren’s Latest.