Chicken And Black Bean Taquitos With Adobo Sour Cream Recipes

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Steps:

• To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
• Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
• Preheat oven to 400º.
• Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
• To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
• Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip).
• CALORIES 125 FAT 4.1g FIBER 1.1g.

Steps:

• To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped. Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months. Preheat oven to 400º. Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden. To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Steps:

• 1. To prepare taquitos. heat oil in large skillet over medium heat. Add chicken and saute 5 minutes or until done. Place chicken in food processor. Add chilies, cheese, and beans. Pulse 15 times or until beans are coarsely chopped.
• 2. Spoon about 3 tablespoons of chicken mixture across lower third of each tortilla; roll up. Cut each tortilla in half and secure with toothpick. Place in large Ziploc bag; freeze up to 3 months.
• 3. Preheat oven to 400.
• 4. Place frozen taquitos on a large baking sheet covered with cooking spray. Bake for 10 minutes, turn, and coat with cooking spray. Bake an additional 10 minutes or until golden.
• 5. To prepare Adobo Sour Cream, combine sour cream, cilantro, and chili. Stir well.