Baked Rolled Tacos Recipes

ROLLED TACOS

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.

TACO CRESCENT BAKE

Steps:

• Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

BAKED ROLLED TACOS

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.

POTATO ROLLED TACOS

Steps:

• Chop jalapeño peppers finely.
• Chop cilantro.
• Boil potatoes till easy to mash but still a little firm.
• Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
• Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
• Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
• Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
• Heat oil on medium heat (I usually use olive oil).
• When oil is ready, place 4 tacos at a time with the rolled side down in pan.
• Flip to other side when brown.
• Remove and drain on paper towels.
• Garnish as desired.
• I use sour cream mixed with taco sauce drizzled over the top.