Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, light baked chicken taquitos. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Light Baked Chicken Taquitos is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Light Baked Chicken Taquitos is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we must prepare a few ingredients. You can have light baked chicken taquitos using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Light Baked Chicken Taquitos:
- Prepare 16 small Flour Tortillas
- Make ready Chicken & Marinade
- Take 16 oz Ground Chicken
- Make ready 2 tsp Canola Oil
- Prepare 2 tsp Worcestershire Sauce
- Prepare 2 clove Garlic
- Take 1⁄4 White Onion
- Prepare 1 1⁄2 tbsp Greek Oregano Leaves (or marjoram)
- Make ready 1⁄2 tsp Ground Mustard Seed
- Get 1⁄4 tsp Ground Red Pepper
- Prepare 1 tsp Salt
- Prepare 1 pinch Ground Black Pepper
- Prepare Chipotle Dip
- Get 1 cup Light Sour Cream
- Take 2 tsp Minced Chipotles in Adobo
- Get 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.
So that’s going to wrap this up for this special food light baked chicken taquitos recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
