It's almost Cinco de Mayo! Is anyone planning a party?
These taquitos are so FLAVORFUL and so DELICIOUS and not to mention - perfect for a crowd or for a small group. Since they are baked, not fried, you can throw as many as you need on a baking sheet, bake and you are done. Dinner is served.
There is NO NEED to ever fry your taquitos. I used to fry mine, but ever since I tried baking them, that is the only way I do it now. They still get crunchy and you are saving yourself a ton of calories.
These are great on their own, but the Green Chile Sour Cream really takes them over the top.
You might also like:
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
2 large chicken breasts, cooked and shredded
(it should equal about 3 cups of shredded chicken)
6 Tbl. honey
4 Tbl. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
7-8 corn or flour tortillas (I used half corn and half flour)
1 1/2 c. shredded Monterey cheese
chopped cilantro
kosher salt
Green Chile Sour Cream
1/2 c. sour cream (I used light)
2 Tbl. green salsa
Combine honey, lime juice, chili powder and garlic powder. Pour over cooked and shredded chicken and stir well until all chicken is evenly coated. Allow to marinate for at least 30 minutes. Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. The filling that oozes out during baking gets really sticky, so don't skip lining your pan with the foil.
Microwave tortillas until pliable, 20-30 seconds. Divide chicken filling, cheese and cilantro between tortillas. Roll up tightly and place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with a little kosher salt. Bake for 15-20 minutes or until crisp. Meanwhile, stir together the sour cream and green salsa. Serve taquitos with green chile sour cream. Makes around 7 or 8 taquitos.
Linked up at Saturday Night Fever!
No comments:
Post a Comment