Baked Chicken Taquitos
Ingredients
The taquitos
-
1
medium
zucchini, grated
-
2
teaspoons
coconut oil
-
1 ¼
pounds
chicken or tempeh, pulsed in a food processor or diced very fine
-
1
cup
organic corn
-
½
cup
chicken broth
-
3
tablespoons
chili powder
-
2
teaspoons
onion powder
-
2
teaspoons
garlic powder
-
1
teaspoon
ground cumin
-
¼
teaspoon
chipotle chili powder
-
½
teaspoon
salt
-
24
pieces
organic corn tortillas
-
6
ounces
cheddar cheese, shredded
-
olive oil spray
Lime Dipping Sauce
-
¾
cup
2% Greek yogurt
-
2
tablespoons
lime juice
-
2
tablespoons
water
-
1-2
teaspoons
garlic, minced (to taste)
-
½
teaspoon
cumin
-
¼
teaspoon
chipotle chile powder
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
Instructions
- Preheat the oven to 420°F and prepare a baking sheet with parchment paper and olive oil spray.
- Grate the zucchini and let it sit in a colander with salt for 10 minutes.
- In a skillet, heat coconut oil and cook the zucchini, chicken, corn, chicken broth, and spices until the chicken is cooked through.
- Warm the tortillas in a skillet, fill each with ¼ cup of the chicken mixture and cheese, then roll them tightly.
- Place the rolled taquitos on the baking sheet, spray with oil, and bake for 15 to 18 minutes until crispy.
- For the dipping sauce, mix all sauce ingredients in a bowl and refrigerate until serving.
Nutrition Facts (estimated)
Servings
12
Calories
259
Total fat
10g
Total carbohydrates
29g
Total protein
13g
Sodium
399mg
Cholesterol
32mg
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