Monday, January 16, 2012

Baked Chicken Taquitos

  We can not get enough Mexican food at our house and this is a great recipe to add to our collection! It is quick, easy, kid friendly, and much healthier than the traditional fried taquitos. This is also a perfect meal for leftover chicken or rotisserie chicken.

Bake Chicken Taquitos

1 cup chopped onion
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup chopped cilantro
2 cups shredded cooked chicken meat
1/4 cup salsa
1 can refried beans
12 (6-inch) corn tortillas
1 cup crumbled queso fresco, shredded Monterey jack, or cheddar cheese
Preheat oven to 425°F 
Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro, chicken, and salsa. Set aside.

Place two corn tortillas between two hot pads and microwave for 30 seconds. (This is a health trick I learned from my sister to make the corn tortillas workable and without having to fry them.)  Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of refried beans and a tablespoon of cheese and roll up. Place seam side down on a greased baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 15-20 minutes.
Serve with salsa, sour cream and guacamole.

Health Tip:
Chicken is an excellent source of the cancer-protective B vitamin, niacin. Components of DNA require niacin, and a deficiency of niacin (as well as other B-complex vitamins) has been directly linked to genetic (DNA) damage. A four-ounce serving of chicken provides 78% of the daily value for niacin.

Read more health benefits at:
Recipes adapted from: whole foods market 

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