Photo: Exploding Chicken Taquitos Recipe
Ingredients
- 1 (9 3/4 to 10-ounce) can 98-percent fat-free chunk white chicken breast in water, drained and flaked
- 1/2 cup salsa, plus more, as dip, optional
- 1/3 cup shredded fat-free Cheddar cheese
- 1/4 teaspoon dry taco seasoning mix
- 8 (6-inch) yellow corn tortillas
- Fat-free sour cream, as dip, optional
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying it with nonstick spray. Set aside.
Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven until crispy, 14 to 16 minutes.
Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!
PER SERVING (2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein
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By frilled2b
North Tonawanda, NY
on May 11, 2013
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This is my only taquitos recipe from now on. Great way to use up leftover chicken when you had roasted chicken the day before.
By ahub1972
on March 18, 2013
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This recipe was very quick and easy. My picky son eats two every time. Instead of mixing the cheese in, I sprinkle it on the top before I roll it. This way I can make extra filling and keep it in the fridge for a couple of days so that I can make them for a quick lunch for anyone still craving them. Otherwise, the cheese becomes soggy and not very appetizing. I followed the advice for spritzing the olive oil for crispyness which works nicely. And these do work will with flour tortillas which I have to make for my husband. Anyway, these were a big hit with my family which has been incorporated in our regular rotation of meals.
By Shoulda_Been_a_Chef
San Antonio TX
on November 21, 2012
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This is a good recipe. The ingredients are not hard to find and most are probably in your kitchen already, and the recipe is quick and easy. It's a good recipe to make if you have small children. I follow the recipe exactly. I use Rotissiere (store or grilled/baked (I make myself chicken instead of canned chicken. (I hate cans. The taco seasoning adds to the flavor of the dish. I love how pliable the tortillas become with the wet napkin method. I've learned that if you only have a few tortillas, though, you should put them in the microwave for less than 1 minute, or else they will become hard. Microwaving up to 1 minute works best for bigger batches of tortillas (more than 5. Good eats for me and my family! I rated it only a 4 because the taste isn't "the best I have ever had in my entire life" (like the coconut shrimp recipe I rated, but it is definitely a good dish. I will continue to make this dish.
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