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1
Preheat the oven to 350 F. Lightly spray a baking sheet with non-stick spray and set aside.
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2
In a large skillet over medium heat, brown the turkey.
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3
Once its browned add the garlic, dried onion, cumin and coriander and cook, stirring occasionally, for 1-2 minutes.
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4
Add the tomato and chipotle peppers with adobe sauce and continue cooking over medium heat for 2-3 minutes, stirring.
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5
Lower the heat and let it simmer for 5 minutes, stirring occasionally.
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6
Remove from the heat.
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7
Stir in the shredded cheese.
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8
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.
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9
Place the meat in a line across the center of the tortilla and roll it up tightly.
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10
Place it seam side down on the prepared baking sheet.
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11
Repeat with the remaining tortillas.
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12
If your tortillas are cracking when rolled up, they can be heated for 10-20 seconds in the microwave to make them more pliable.
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13
Brush the tops of the taquitos with the melted butter.
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14
Bake for 25-30 minutes until crisp and lightly browned.
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15
Serve with salsa and sour cream.
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16
Baked taquitos can be frozen for up to 3 months.
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17
Reheat from frozen at 350 F for 10-15 minutes until hot.
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18
Inspired by Laurens Latest.
