Ingredients
Equipment
Method
- Preheat your oven to 400 degrees. This ensures a hot environment for achieving those perfectly crispy taquitos.
- Place the chicken breasts in a casserole dish. Add 1/2 cup of water to keep the chicken moist while cooking. Cover the dish and bake in the preheated oven until the juices run clear when pierced with a fork, about 35 to 40 minutes.
- Once cooked, allow the chicken to cool slightly. Remove any skin and shred the chicken into bite-sized pieces.
- In a medium bowl, combine the shredded chicken, fat-free shredded cheddar cheese, taco seasoning, salt, and salsa. Mix everything until well combined.
- In a small skillet, preferably a dry cast iron, warm the corn tortillas over medium heat. Heat each side for about 20 seconds until they are warm and pliable.
- Take a warmed tortilla and spread about 3 tablespoons of the chicken mixture onto its center. Roll the tortilla as tightly as possible and place it seam side down on a parchment-lined cookie sheet or in a non-stick baking dish.
- Once all taquitos are assembled, brush the tops lightly with olive oil or mist them with nonstick cooking spray.
- Bake the taquitos in the oven for approximately 15 to 20 minutes or until they are hot and crisp.
- If desired, add a little more shredded cheddar on top of the taquitos and return them to the oven just until melted.
- Finally, serve your Skinny Chicken Taquitos warm, topped with fresh low-fat Greek yogurt, guacamole, or additional salsa. Enjoy!
Notes
Tip 1: Store leftover taquitos in an airtight container in the refrigerator for up to three days.
Tip 2: You can freeze assembled, unbaked taquitos. Just bake them straight from the freezer; they may need an extra few minutes in the oven.
Tip 3: Serve with a side of fresh fruit or a green salad to lighten up your meal.
Tip 4: Feel free to swap out the chicken for shredded beef or even a mix of roasted vegetables for a vegetarian version.
Tip 5: Top with chopped cilantro or diced avocado for added freshness and taste!