Ingredients
- 2 chicken breast, or 3 cups shredded chicken breast
- 1/2 cup fat-free shredded cheddar cheese, or reduced fat cheddar cheese
- 2 teaspoons taco seasoning
- 1 teaspoon kosher or sea salt to taste
- 1/2 cup salsa
- 16 small corn tortillas
Instructions
- Preheat oven to 400 degrees.
- Place chicken breasts in a casserole dish, add 1/2 cup water, cover and bake until juices run clear when pierced with a fork, about 35-40 minutes. Chicken should have reached an internal temperature of 165 degrees when done. Allow to cool slightly, remove skin and shred.
- Combine all the above ingredients in a medium bowl, except tortillas. In a small skillet (preferably a dry cast iron skillet), on medium heat, warm tortillas on each side until warm, about 20 seconds per side.
- Spread 3 tablespoons mixture onto the center of each tortillas, roll as tightly as possibly, and place seam side down on parchment lined cookie sheet or non-stick baking dish. Brush tops of each taquito with olive oil or lightly mist with nonstick cooking spray. Bake approximately 15-20 minutes or until taquitos are hot and crisp.
- If desired, top taquitos with a little additional shredded cheddar and return to oven just until melted. Top with a little plain, low-fat Greek yogurt, Guacamole or salsa.
- TIP: Spread mixture quickly onto warmed tortilla before it cools. This helps to prevent tortilla from breaking. They likely will have a few cracks as it’s difficult to totally prevent. Another method for heating tortillas, steam them in a double boiler until hot and pliable.
Nutrition Information
Serving: 2taquitos | Calories: 201kcal | Carbohydrates: 26g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 199mg | Fiber: 3g | Sugar: 1g |
SmartPoints: 4
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