Baked Chicken Taquitos

Baked Chicken Taquitos

 

These are supposedly healthier because they are baked as opposed to deep fried. The cheese and sour cream are also 0 calories. #notlyingatall

 

Ben and I enjoy a local Mexican place up the street once in a blue moon. Since we haven't been able to go in a while I thought I'd try to re-create some chicken taquitos. According to Ben, this recipe made the list.

 

Random Story (because there always seems to be one):

 

My work held a Bake Sale this afternoon for the United Way. I helped by baking cookies and selling the treats. I sent my bosses (yup there's two) a message letting them know I'd be out of the office working the bake sale and one boss replied, "Please don't eat the profits." #FatKid

 

 

 

Onto the good stuff...

 

Ingredients:

 

 

3 Cups of shredded chicken (or 1lb of chicken breast sliced thin and cooked on the stove top)

1 tsp of cumin (optional)

Pinch of salt, pepper, taco seasoning (optional)

1/4 tsp of garlic powder

1 cup of shredded Mexican Cheese

12 corn tortillas

*Guacamole/Sour Cream/Salsa

* See recipe below to make your own guacamole

 

Steps:

 

Step 1: Mix the cooked shredded chicken with all seasonings along with the shredded cheese in a bowl.

 

Step 2: Cover baking sheet with tin foil.

 

Step 3: Microwave your corn tortillas so it's easier to roll and it helps with cracking. Make sure you put a moist paper towl in between the tortillas while microwaving.

 

Step 4: Add the chicken mixture to the middle of the tortilla and roll it up tight.

 

Step 5: Lay the rolled up tortilla seam side down to hold in ingredients. Spray the tortillas with pam (this helps make them crispy).

 

 

 

 

 

 

Step 6: Heat in the oven for about 25 minutes or until brown and crispy.

 

 

 

Make the guac, serve with sour cream and salsa and ...

 

Enjoy!

 

 

 

*To make the guacamole:

Mash 1 large avocado with 2 tsp sour cream, 1 spoonful of salsa, 1tsp lime juice and add salt and pepper to taste.