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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe originated from Dr. It's tasty, handy to eat, fun to prepare. And pretty healthy - although it doesn't look like it. Ingredients:
4 cups water |
1 lb boneless chicken breast half |
salt |
6 ounces monterey jack cheese, shredded |
1 teaspoon fresh cilantro (doesn't have to be fresh) |
1 teaspoon chives, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
16 soft corn tortillas |
canola oil cooking spray |
2 cups guacamole |
Directions:
1. Directions.
2. Add water to large saucepan and bring to boil over high heat. Add chicken and salt. Bring just to boil; reduce heat. Cover and simmer 15 minutes or until chicken is no longer pink in center. Remove chicken from pan, discard cooking water; shred chicken into thin strips. In medium bowl combine chicken, cheese,herbs, salt and pepper.
3. Heat tortillas on griddle until pliable. Place thin strip of filling lengthwise on tortillas and roll tightly in flute shape. Secure with wooden toothpicks. Mist taquito with cooking oil. Repeat with remaining ingredients.
4. Bake filled taquitos in cooking pan 8-10 minutes or until golden and crisp.
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