TRADITIONAL MEXICAN CHICKEN TAQUITOS
Crunchy taquitos make a wonderful snack. These crispy tubes are filled with a spicy chicken mixture. Serve them with some creamy guacamole to counteract the spicy kick.
Provided by Daniel H.
Categories Low Cholesterol
Time 40m
Yield 4 Appetise, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
- Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
- Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
- Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
- Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
- Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
- Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.
Nutrition Facts : Calories 367.2, Fat 15, SaturatedFat 2.2, Cholesterol 37.8, Sodium 205.6, Carbohydrate 43.1, Fiber 8.8, Sugar 4.9, Protein 18.9
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
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