Thursday, March 1, 2012

Baked Chicken Taquitos

When I first ran across the original recipe for this dish on Hungry Girl, I couldn’t help but think, “Canned chicken? You’ve got to be kidding me!” Somehow though, it just worked – and it was 98% fat free. This is a great lighter version of a fried classic and is perfect for a main dish or appetizer.

1 (large) can chunk white chicken in water, drained 
½ cup green salsa (Try World Table’s Salsa Verde)
10-12 corn tortillas
1/3 cup fat-free cheddar cheese, shredded
½ tsp. dry taco seasoning (Try Homemade Taco Seasoning)
Fat free sour cream for dipping (optional)
Taco sauce for dipping (optional)

In a medium bowl, combine chicken and salsa; mix thoroughly to combine, shredding chicken in the process. Cover and refrigerate 15 minutes.

Preheat oven to 350 degrees. Drain any excess liquid from chicken and stir in cheese and taco seasoning. Cover tortillas with a damp paper towel and microwave for 60-80 seconds, until pliable. Spoon about 2-3 T. of chicken mixture into the center of a tortilla. Spread chicken length-wise and roll into a tight cigar shape; secure with a toothpick. Repeat with remaining tortillas. Line rolled taquitos on a cookie sheet in a single layer. Bake 14-16 minutes, until tortillas are crispy. Serve with sour cream and/or taco sauce for dipping.

*Recipe modified from Hungry Girl


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