Baked Chicken Taquitos are “diet food” that qualifies as comfort food. Using high fiber tortillas, and low-fat cheese, you can enjoy taquitos, and feel full and not guilty! Once you’ve made these once you can switch up the ingredients to include all of your favorites and don’t be afraid to try out some new ideas!
4 chicken breasts
1 (4 oz) can of green chilies
1 can Rotel tomatoes + one can water
1 teaspoon ground cumin
12 taco sized flour (Mission brand Carb Balance for the non guilty version) tortillas
2 cups Fat Free Shredded Mexican Cheese
For serving: lettuce, tomatoes guacamole, sour cream - or whatever you like
Slow Cooker Method: Place the chicken, chilies, cumin and Rotel and water in your crockpot. Cover and cook for 5 hours on low. Stovetop Method: Place chicken, chiles, Rotel, water and cumin in a saucepan, cover and cook over medium-high heat for about 20-30 minutes, or until chicken is able to be shredded.
Place meat in your strainer and squeeze the excess juice out.
Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
Warm your tortillas in a microwave for about 30 seconds so they are soft and easy to work with.
Divide meat and cheese evenly for 12 rolled tacos. Lay one tortilla down and place meat and cheese toward the bottom and spread it out in a row.
Roll them up tightly from the bottom, and place them seam side down on your baking dish.
Continue with other tortillas.
Spray the top of the taquitos with non-stick cooking spray.
Oven Method: Place in oven. Bake for 15-20 minutes or until golden brown and crispy on the outside. Watch them so your edges don’t burn!!
Air Fryer Method: Spray the basket of your air fryer with non-stick cooking spray. Place taquitos seam side down in the basket, taking care not to crowd them. Spray the tops with non-stick cooking spray. Set fryer to 400 degrees and cook for about 12 minutes or until the outsides are lightly brown and crispy. Check them to make sure they aren't burning. If they aren't brown and crispy, you may need to extend the cooking time a couple of minutes.
Serve with your favorite condiments.
Recipe and photo courtesy of: anaffairfromtheheart