Ingredients
10 oz. canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese
1/4 tsp. taco seasoning mix
Eight 6-inch corn tortillas
Optional dips: red enchilada sauce, additional salsa, fat-free sour cream
Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, mix chicken with salsa. Cover and refrigerate for 15 minutes.
Drain any excess liquid from the chilled chicken mixture. Stir in cheese and taco seasoning.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
One at a time, spread each tortilla with 1/8th of chicken mixture, about 2 tbsp.; tightly roll up into a tube, place on the baking sheet, seam side down, and secure with toothpicks if needed.
Bake until crispy, 14 to 16 minutes. (Don’t worry if they crack and “explode†a little!) Eat up!
MAKES 4 SERVINGS
1/4th of recipe (2 taquitos): 197 calories, 2.5g total fat (0g sat fat), 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein
PointsPlus® value 5*
SmartPoints® value 4*
Recipe adapted from:Â hungry-girl
