Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, light baked chicken taquitos. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. For each taquito, place a spoonful lengthwise along center of tortilla. Roll to close it and place seam side down in a cooking sprayed baking dish.
Light Baked Chicken Taquitos is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Light Baked Chicken Taquitos is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook light baked chicken taquitos using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Light Baked Chicken Taquitos:
- Make ready 16 small Flour Tortillas
- Prepare Chicken & Marinade
- Take 16 oz Ground Chicken
- Get 2 tsp Canola Oil
- Prepare 2 tsp Worcestershire Sauce
- Make ready 2 clove Garlic
- Get 1/4 White Onion
- Get 1 1/2 tbsp Greek Oregano Leaves (or marjoram)
- Take 1/2 tsp Ground Mustard Seed
- Get 1/4 tsp Ground Red Pepper
- Take 1 tsp Salt
- Get 1 pinch Ground Black Pepper
- Get Chipotle Dip
- Prepare 1 cup Light Sour Cream
- Make ready 2 tsp Minced Chipotles in Adobo
- Prepare 3/4 tsp Salt
A healthy spin-off of the Tex-Mex classic, these baked chicken taquitos are not fried! Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. Top with a tablespoon of cheese and roll up. Spray a large baking sheet with nonstick cooking spray and set aside.
Steps to make Light Baked Chicken Taquitos:
- Mince garlic and oregano leaves, dice onion and place all in a medium mixing bowl. Add remained of marinade ingredients and stir to mix completely. Add ground chicken and with your hands or rubber spatula, gently stir until mixed thoroughly. Refrigerate for at least 2 hours.
- Mix chipotle dip ingredients and refrigerate until ready to use.
- Heat a medium nonstick skillet over medium-low heat. Pour in chicken mixture and saute for 7-8 minutes stirring constantly. Cover and continue to cook for 5 minutes. Uncover and break up meat into small pieces. Turn heat to high and cook until liquid has evaporated.
- For each taquito, place a spoonful lengthwise along center of tortilla. Roll to close it and place seam side down in a cooking sprayed baking dish. Repeat until all filling has been used. Lightly spray the tops of all taquitos with cooking spray to help them crisp.
- Bake at 350°F for 20 minutes. Serve with chipotle dip.
Top with a tablespoon of cheese and roll up. Spray a large baking sheet with nonstick cooking spray and set aside. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Roll tightly to form the taquito starting at the filled side of the tortilla.
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