#947: Chicken Taquitos

See these yummy looking taquitos?  (Well I guess it's hard to tell if they are yummy or not based on the side view of them).  This is what the "good" side of these taquitos looked like. 

 

 

Now let's show you a picture of the other side of them....

Yeah, not so pretty right?!  The longer these baked the more the busted open.  Didn't effect the taste but they definitely fell apart...most of them anyways. 

 

Okay, let's get back to how these tasted.  This depends on who you ask.  Chloe ate hers only because she wanted ice cream afterwards and she knew she wasn't going to get any if she didn't eat one.  Allison enjoyed it but only wanted one.  Brian thought they would be better with flour tortillas.  Matthew preferred his other foods but still ate some of it.  I liked it a lot.  Is this my favorite meal?  No.  Would I eat this again, Definitely!  I liked them.  Next time though, I'm making these in my quesadilla maker to get the tortilla more crispy.  I still have some leftover chicken mixture so I will be eating them that way tomorrow for lunch. 

 

8 small (6-inch) yellow corn tortillas (I obviously used white corn)

One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained well (I used 4 cooked chicken breasts, shredded instead)

1/2 cup salsa, fresh salsa is best

1/3 cup shredded fat-free cheddar or mexican cheese

1 tsp. dry taco seasoning mix

Preheat oven to 375 degrees.  In a medium bowl, combine the chicken and salsa, and mix thoroughly.  Cover and refrigerate for 15 to 20 minutes.  Remove chicken mixture from the fridge, and drain any excess liquid.  Add cheese and taco seasoning, and mix to combine.  This is your filling, set aside.

Prepare a baking sheet by spraying with nonstick spray and set aside.  Dampen two paper towels, and place tortillas between them.  Microwave for about 1 minute, until tortillas are warm and pliable.  Take one tortilla (keep the rest between the paper towels), spray both sides lightly with non-stick spray, and lay it flat on a clean dry surface.  Spoon about 2 heaping spoonfuls of filling onto the tortilla.  Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube.  Secure with toothpicks (I didn't need to) and place seam-side down on the baking sheet.  Repeat with remaining tortillas and filling.  Bake for 15 minutes, until crispy.  Allow taquitos to cool for 5 minutes. 

2 Taquitos = 5 ww+ pts