- 1 (nine three/four to ten-ounce) can ninety eight-percentage fats-unfastened chunk white chook breast in water, drained and flaked
- half of cup salsa, plus more, as dip, non-obligatory
- 1/3 cup shredded fats-loose Cheddar cheese
- 1/four teaspoon dry taco seasoning mix
- 8 (6-inch) yellow corn tortillas
- fat-unfastened bitter cream, as dip, non-compulsory
Methode
Preheat the oven to 375 stages F.
In a medium bowl, combine the chicken and salsa, and blend very well. cowl and refrigerate for 15 mins.
cast off bird aggregate from the fridge, and drain any excess liquid. add cheese and taco seasoning, and mix to combine. that is your filling. Set apart.
prepare a baking sheet by spraying it with nonstick spray. Set apart.
hose down 2 paper towels, and location tortillas between them. Microwave for about 1 minute, until tortillas are heat and pliable.
vicinity one tortilla flat on a clean dry floor (hold the rest among the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. spread it calmly across the whole floor, and roll the tortilla up tightly, so you have a cigar-formed tube. comfy with toothpicks, if wanted, and place seam-aspect down on the baking sheet. Repeat with final tortillas and filling.
Bake within the oven until crispy, 14 to 16 minutes.
allow to chill for 5 mins. Serve with sour cream and additional salsa for dipping, if the use of. experience!
per SERVING (2 taquitos): 197 energy, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein
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