Again, when recipes collide, you get this. Be sure to take a look at the reduced fat version at the bottom. It is the same method I use when preparing corn tortillas for enchiladas.
- 4 skinless, boneless chicken breast halves - cooked and shredded
- 1 cup picante sauce or salsa
- 1/4 teaspoon ground cumin
- 2 cups shredded Colby/Jack cheese
- appx. 36 (6 inch) corn tortillas
- 1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the shredded chicken, picante sauce, cheeses and ground cumin. Mix together.
In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas. Place tortillas on paper towel to soak up some of the oil.
Put 1 tablespoon of the chicken mixture in the center of a tortilla. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone.
Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Serve with sour cream, guacamole and salsa.
LIGHTER VERSION (the method I use!)
Using the same ingredients, prepare the chicken mixture.
Instead of frying the tortilla in the heated oil, I heat them up one at a time in the microwave for 10-15 seconds each. I fill them and roll them immediately after heating them up.
(HINT: the fresher the tortilla, the less likely it will tear or break while rolling or baking.)
(If using this method, spray the taquitos with Pam before baking.)