Friday, June 3, 2011

Crispy Chicken Taquitos

This recipe has been floating around the cooking board I frequent for a while, so we finally tried it out.  I was in love.  It really is a great recipe to keep on hand for nights we want something that tastes like it should be bad for you, but isn't.  And it can be manipulated a dozen ways!  I've got a laundry list of ideas...I should probably buy a few more packages of corn tortillas!

I adjusted the recipe to make it low fat, but since they are baked you're well off to begin with.  Jason & I were both pleased that they did get pretty crispy without the greasy fried taste.

Crispy Chicken Taquitos adapted from Pink Parsley
  • 3oz fat free cream cheese
  • 1/3 cup salsa verde
  • juice of 1/2 lime
  • 1 t chile powder
  • 1/2 t ground cumin
  • pinch cayenne pepper
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 3 T fine chopped onion
  • 2 cups cooked chicken, shredded (I used a rotisserie chicken to make things easier)
  • 1/2 cup 2% shredded cheddar cheese
  • 1/2 cup 2% shredded Mexican Blend cheese
  • 12 6" corn tortillas
  • salt & pepper
  • cooking spray
Preheat the oven to 425 and spray a baking dish with cooking spray.

In a large mixing bowl, combine the cream cheese, salsa, lime juice & spices.  Mix well and stir in chicken & shredded cheeses.  Add additional salt & pepper if needed.

Warm the tortillas, a few at a time, in the microwave for about 30 seconds.  Spoon 2-3 tablespoons into each tortilla and roll tightly.  Place seam side-down on the baking sheet.  Spray each taquito with cooking spray, add a small sprinkle of salt & bake until they are crisp and golden-brown, about 15-20 minutes.

Weight Watchers PointsPlus: 3 points each, however when I added a serving of 3 it calculated 9 points.  They are very filling and a great low-point dinner if you add fat free sour cream.

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