Baked Chicken Taquitos
| Number of portions: 4 | Prep time: 15 minutes | Total time: 50 minutes |
Ingredients
- 8 oz (227 g) raw boneless skinless chicken breast
- ¼ cup 2% cream cheese, softened to room temperature
- 2 tbsp partly skimmed mozzarella cheese, shredded
- 1 medium green onion, thinly sliced
- ⅛ tsp black pepper
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp garlic powder
- 4 5-inch (13 cm) soft corn tortillas
- 1 large egg, beaten
Directions
- Preheat oven to 400°F (200°C). Line one baking sheet with foil and one with parchment paper.
- Place chicken breast on parchment-lined baking sheet. Bake for 18-20 minutes or until chicken is cooked through. Shred chicken using two forks; set aside.
- In a medium bowl, mix together chicken, cream cheese, mozzarella, green onion, black pepper, chili powder, cumin, and garlic powder.
- Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
- Spoon about ¼ cup of the filling onto the centre of each tortilla and roll them up, leaving the ends open.
- Brush the tops of the rolls with egg.
- Place the taquitos seam side down on the foil-lined baking sheet.
- Bake for about 15 minutes, flipping halfway through, or until taquitos are crispy and slightly brown.
| Nutrient | Per portion |
| Calories | 147 kcal |
| Protein | 16 g |
| Carbohydrates | 8 g |
| Fat | 6 g |
| Fibre | 1 g |
| Sodium | 151 mg |