Chicken Taquitos

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 32 minutes

Zutaten

2 cups cooked shredded chicken (I use rotisserie)

6 ounces cream cheese (, softened)

1/4 cup salsa (, your favorite kind)

1/4 cup sour cream

1 cup shredded cheddar cheese

1 cup baby spinach leaves (, chopped)

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

salt and freshly ground black pepper (for taste)

15-20 corn or flour tortillas

guacamole, sour cream, salsa, hot sauce

Anweisungen

Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.

For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.

Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.

Serve taquitos with guacamole, salsa and sour cream.

Nährwertangaben

• Kalorien: 559 kcal
• Gesamtfett: 32 g
• Gesättigtes Fett: 16 g
• Cholesterin: 131 mg
• Natrium: 1047 mg
• Gesamtkohlenhydrate: 34 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 5 g
• Eiweiß: 31 g