Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, light baked chicken taquitos. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Light Baked Chicken Taquitos is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Light Baked Chicken Taquitos is something which I have loved my entire life. They’re 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 recipe, we must first 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 Flour Tortillas
- Prepare Chicken & Marinade
- Get Ground Chicken
- Take Canola Oil
- Take Worcestershire Sauce
- Take Garlic
- Make ready White Onion
- Prepare Greek Oregano Leaves (or marjoram)
- Make ready Ground Mustard Seed
- Prepare Ground Red Pepper
- Make ready Salt
- Make ready Ground Black Pepper
- Prepare Chipotle Dip
- Prepare Light Sour Cream
- Prepare Minced Chipotles in Adobo
- Make ready Salt
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. Pierce with a toothpick if needed to keep together, transfer to the prepared baking sheet, and give them a light spritz of non-stick cooking spray. Rinse and repeat for the remaining tortillas and meat.
Instructions 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.
Pierce with a toothpick if needed to keep together, transfer to the prepared baking sheet, and give them a light spritz of non-stick cooking spray. Rinse and repeat for the remaining tortillas and meat. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
So that’s going to wrap it up for this exceptional food light baked chicken taquitos recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
