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Taquitos and Guacamole |
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Serves: 4 Print this RecipeThis is a lighter version of the traditionally deep-fried taquitos; the guacamole is lighter, too! Flavor the chicken with your favorite diced chiles. Taquitos: 2 chicken breasts, cooked, shredded 12 corn tortillas Butter-flavored cooking spray Toothpicks Leaf lettuce, thinly sliced Guacamole Diced tomatoes Guacamole: 2 tomatillos, husked, rinsed, quartered 1 garlic clove 1/4 cup green chilies, diced 3 sprigs cilantro or parsley 1 avocado, peeled, pitted, chunked 3 tablespoons nonfat sour cream Salt and pepper to taste Fresh lemon juice, optional 1/4 cup diced onions 1/3 cup diced tomatoes Taquitos Instructions: Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks. Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375° for about 20 minutes, or until crisp. To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes. Guacamole Instructions: Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined. Pour into container. Season to taste with salt, pepper, and lemon juice. Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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