Oven-Baked Chicken Taquitos

This is a great healthier recipe to try in place of fried Mexican food. The taquitos come out perfectly crispy!

Prep Time: 10 minutes

Cook Time: 40 minutes

Nutrition Facts

Serving Size: 2 taquitos

  • Calories 335
  • Carbohydrate 35 g
  • Protein 24 g
  • Fat 11.0 g
  • Saturated Fat 3.2 g
  • Sugars 2 g
  • Dietary Fiber 7 g
  • Cholesterol 45 mg
  • Sodium 385 mg
  • Potassium 625 mg

This Recipe Serves 4

Ingredients

cooking spray
1/2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp ground black pepper
8 oz boneless, skinless chicken breasts
1/2 cup shredded 2% Mexican-style cheese blend
1/2 cup fat-free refried beans
8 (6-inch) corn tortillas
1 cup shredded lettuce
1/2 cup prepared guacamole
1 cup diced tomatoes

Instructions

  1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
  2. In a small bowl, mix together the cumin, chili powder, garlic powder, and ground black pepper.
  3. Lay the chicken breasts on the prepared sheet pan. Sprinkle the chicken with the spice mixture. Roast the chicken in the oven for 25 minutes or until the internal temperature is 165 degrees F. Set it aside to cool slightly. Keep the oven on and coat a clean baking sheet with cooking spray.
  4. Once the chicken has rested and cooled slightly, shred the chicken meat and add it to a medium bowl. Add the cheese and refried beans and mix well.
  5. Place the corn tortillas in between two damp paper towels. Microwave on high for 30 seconds.
  6. Fill each corn tortilla with 1/4 cup chicken filling and roll tightly. Lay seam side down on the prepared baking sheet. Once all the taquitos are on the baking sheet, lightly spray each one with cooking spray.
  7. Bake for 15 minutes or until the tortillas are crispy.
  8. Serve two taquitos with 1/4 cup shredded lettuce, 2 Tbsp guacamole and 1/4 cup diced tomatoes.

Choices/Exchanges: 2 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1 1/2 Fat

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