Serving Size: 3
WW Points+: 6 Calories: 242.6 Total Fat: 4.1 g
Recipes for home-made taquitos have been popping up everywhere on Pinterest and in tons of different blogs. They all looked so much better than the frozen ones from the grocery store, so I thought I would try my hand at it.
I used a chicken filling that is very similar to the one used for my Healthy Chipotle Chicken Tostadas and my Lightened Up Chicken Enchilada Bake. Then I combined the cooked mixture with some sour cream, cream cheese, and reduced fat shredded Mexican cheese. I rolled it all up in corn tortillas and baked them until they were hot and melty on the inside and crunchy on the outside.
You can serve these with salsa, sour cream, or you can whip up a healthy Avocado Ranch dipping sauce/dressing, like I did. I'll be posting the recipe for that one tomorrow.
Overall, these came out super delicious and definitely better than any kind I have had from the frozen food section. They reheat well in the oven the next day, but if you want to make some for later use, you can either refrigerate the filling for 1-2 days or freeze the taquitos once rolled and store in the freezer until ready to bake. Just roll them up, freeze, then pop in the oven when ready--no need to thaw them out!
- Cooking Spray
- 1/2 Red Onion, chopped
- 1 small Jalapeno (seeds and veins removed), chopped
- 1 medium Tomato, chopped
- 1 tbsp Chipotle Chilis in Adobo Sauce
- 6 oz cooked, shredded Boneless, Skinless Chicken Breast
- 1/4 cup Fat Free, Reduced Sodium Chicken Broth
- 3 tbsp fresh Cilantro, chopped
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 2 tbsp Lime Juice
- 2 tbsp chopped Scallions
- 2 tbsp Fat Free Sour Cream
- 2 oz Fat Free Cream Cheese, softened
- 1/4 cup Sargento Reduced Fat Shredded Mexican Blend Cheese
- 15 Mission White Corn Tortillas
- 1 tsp Coarse Sea Salt
Preheat oven to 450 F. Spray a large baking sheet with cooking spray or line with aluminum foil and spray.
Spray a large skillet with cooking spray and set over medium high heat.
Add Red Onions and cook for 3 minutes, until translucent and tender.
Add Jalapenos and cook for another 2 minutes, stirring.
Add Tomatoes and cook for about 1 minute, stirring.
Next, add Chipotle Peppers in Adobo Sauce, Cilantro, Cumin, Garlic Powder, Shredded Chicken, Lime Juice, and Chicken Broth to the skillet. Stir to combine and heat through. Let simmer for a few minutes. Remove from heat and set aside to cool slightly.
Once the chicken mixture has cooled slightly, pour into a large mixing bowl. Add Scallions, Cream Cheese, Sour Cream, and Shredded Cheese.
Stir to combine and allow the cream cheese and cheese to slightly melt.
Put 5 or 6 Corn Tortillas between 2 damp paper towels and microwave for 45 seconds. This will prevent the tortillas from cracking while rolling.
Spoon 1 1/2 tbsp of the chicken mixture onto the corn tortillas and roll tightly.
Place, seam side down, onto the prepared baking sheet. Repeat with remaining tortillas and chicken mixture, microwaving more tortillas as you go.
Once all tortillas are rolled, spray with a little cooking spray and sprinkle with Coarse Sea Salt.
Bake in the oven for 10-12 minutes, or until the taquitos are golden brown and hot.
Serve warm with salsa, sour cream, or Avocado Ranch Sauce for dipping.