Chicken and Black Bean Taquitos with Adobo Sour Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice. Ingredients:
1 1/2 teaspoons olive oil |
1/2 pound diced skinless, boneless chicken breasts |
1 cup (4 ounces) preshredded reduced-fat 4-cheese mexican blend cheese |
1/2 cup canned black beans, rinsed and drained |
1 (4-ounce) can diced green chiles, undrained |
10 (8-inch) flour tortillas |
cooking spray |
1 cup reduced-fat sour cream |
2 tablespoons chopped fresh cilantro |
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce |
Directions:
1. 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.
2. 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.
3. Preheat oven to 400º.
4. 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.
5. To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
|
|