Freeze Friendly Chicken Taquitos
Freeze Friendly Chicken Taquitos
Calories
382.39kcal (6 serving)
Total Fat
21.2g (6 serving)
Saturated Fat
6.06g (6 serving)
Trans Fat
0.04g (6 serving)
Cholesterol
74.99mg (6 serving)
Sodium
675.52mg (6 serving)
Total Carbs
23.74g (6 serving)
Dietary Fiber
3.61g (6 serving)
Sugars
1.07g (6 serving)
Protein
24.69g (6 serving)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 pound chicken breast tenders thawed if frozen
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup salsa
- 3 tablespoons Sir Kensington's® Avocado Oil Mayonnaise
- 12 small corn tortillas
- 1/2 cup cheddar cheese, dairy free cheddar cheese, or nutritional yeast
Directions
Print1. Preheat the oven to 425 degrees F.
2. Finely mince the garlic and add to a skillet with the olive oil.
3. Saute for 2-3 minutes or until lightly browned.
4. Add the chicken to the pan along with the salt, pepper, paprika, cumin, chili powder and cayenne if using.
5. Cook over medium heat for about 8-10 minutes or until the chicken is cooked through and lightly browned on both sides.
6. Use two forks to shred the chicken OR add the chicken to a bowl and use a handheld electric mixer to shred on low speed. This will easily shred the chicken, but won’t turn it to mush.
7. Add the salsa and mayo to the chicken and let cook for 2-3 minutes to allow the flavors to blend. (If the chicken had been transferred to a bowl, just add it back to the pan).
8. Remove from heat and stir in the cheese if using.
9. Microwave the tortillas between two damp paper towels for 30 seconds to soften.
10. Add about 2 tablespoons worth of chicken to each tortilla and roll tightly. Transfer to a baking sheet lined with parchment paper.
11. Repeat until all chicken has been used. Spray the tops of the taquitos with oil or lightly brush with oil.
12. Bake for 15-18 minutes or until crispy.
13. Serve with salsa and guacamole.