Monday, February 20, 2012

Baked Chicken Taquitos - Lightened Up (A Wise Cook)


1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 heaping teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cilantro
2 cups cooked, shredded chicken (I used boneless, skinless chicken)
1 cup shredded monterey jack cheese
12-14 flour tortillas (fajita size)
Cooking Spray
Sea Salt

1) Preheat oven to 425. Line a large baking sheet with foil and spray with cooking spray. Set aside.
2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!
3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 
Roll tortilla up as tight as you can (without the filling coming out of the sides)! Place seam side down on baking sheet. Repeat with remaining tortillas.
4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 
5) Bake at 425 for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating. 
Makes 12-14 taquitos


Becky said...

These were very good and so simple to make. I made a little pico de gallo and some Mexican rice to go on the side. Delish! These would be great as a party food, because you could cook a nice amount at one time. It's a great finger food.

Jenn Mair said...

yum! I still haven't tried these. I am glad you did and liked it.