Prep Time: 10 minutes
Cooking Time: 12 to 15 minutes
The whole family will love these and they are quick and easy to make using a rotisserie or leftover chicken. No frying, just bake in the oven for easy clean up. Even your kids can help make these. Makes 12 taquitos.
12 tortillas, corn
3/4 pound rotisserie chicken or precooked chicken, breast meat, skin removed, shredded
1 cup salsa, fresh
1/2 cup cheese, lowfat cheddar or jack
1 avocado(s), Haas or any
1/2 cup sour cream, low fat or light
Turn oven on to 425 degrees. Cover a rimmed baking sheet with foil and coat with cooking spray. Wrap tortillas in a stack in foil and place in oven to soften for about 3 to 5 minutes until warm, soft and easy to roll without cracking (or wrap in a damp paper towel and microwave for about 1 minute). Meanwhile, shred chicken into small pieces and place in a bowl. Add grated cheese and 1/2 cup salsa to the chicken and mix well. You can also add chopped cilantro if desired. Fill warm tortillas with 1 to 2 spoons full of chicken mixture, arrange in a thin row across the center of the tortilla. Take one side of the tortilla, fold it over and tuck it in at the center, then roll the tortilla up tightly to make the Taquito. Place them with the seam end down on baking sheet about an inch or two apart (for crispy taquitos don't overcrowd ). Spray top of taquitos with cooking spray. Bake at 425 degrees for 10 minutes and then turn taquitos over and cook for about 5 more minutes until crispy. Serve with remaining salsa, mashed avocado or guacamole and light sour cream for dipping.
Per Serving (2 Taquitos with garnishments) about: 320 calories, 12 g fat, 3 g saturated fat, 0 g trans fat, 60 mg cholesterol, 24 g protein, 31 g carbohydrates, 6 g dietary fiber, 360 mg sodium; Diabetic Exchanges: 1.5 starch, 0.5 vegetable, 2 lean meat, 0.5 med fat meat, 1 fat; Carb Choices: 2