Baked Chicken and Cheese Taquitos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make the most of store-bought rotisserie chicken with this healthy recipe for baked taquitos stuffed with chicken and cheese.
Ingredients
- 3 Tablespoons olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 Tablespoons fresh lime juice
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 3 cups shredded rotisserie chicken
- 1 cup shredded cheddar or Mexican blend cheese
- 1 1/2 cups chicken broth
- 12 (6-inch) corn tortillas (See Kelly's Notes)
- http://www.justataste.com/2009/02/guacamole-bruschetta/ , for serving
- http://www.justataste.com/2009/01/salsa-cruda-with-baked-garlic-and-lime-pita-chips/ , for serving
Instructions
- Preheat the oven to 425 ºF and line a baking sheet with parchment paper.
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.
- Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.
- Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.
- In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.
- Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.
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