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Categories:
olive oil chicken breast blend cheese black beans green chilies flour tortillas cooking spray sour cream fresh cilantro chiles
Viewed: 111 - Published at: 6 years agoIngredients
- 1 12 teaspoons olive oil
- 12 lb diced diced boneless skinless chicken breast
- 1 cup preshredded reduced-fat 4-cheese Mexican blend cheese
- 12 cup canned black beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 10 (8 inch) flour tortillas
- cooking spray
- 1 cup reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 2 -3 teaspoons minced chipotle chiles in adobo
Method
- To prepare taquitos, heat oil in a large nonstick skillet over medium heat.
- Add chicken, and saute 5 minutes or until done.
- Place chicken in a food processor.
- Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
- Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up.
- Cut each tortilla in half; secure with wooden picks.
- Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
- Preheat oven to 400 degrees .
- Place frozen taquitos on a large baking sheet coated with cooking spray.
- Bake at 400 for 10 minutes; turn taquitos, and coat with cooking spray.
- Bake an additional 10 minutes or until golden.
- To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile.
- Stir well.
- Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip).
- CALORIES 125 FAT 4.1g FIBER 1.1g.
