Monday, January 30, 2012

Chicken Taquitos Little Mama Style

  • 1lb cooked chicken, shredded (simple roasted chicken recipe here)
  • 1/4 cup homemade "Mom's Taco Seasoning" (recipe to follow)
  • 2/3 cup water
  • 1 T carrot puree
  • 1 can pinto beans
  • 1 cup shredded cheese
  • flour tortilla shells
Make It:
  1. Start by bring the water and taco seasoning to a boil.  Stir in carrot puree and chicken, reduce heat and simmer about 10 minutes.
  2. While chicken simmers, pour beans into a food processor or blender and puree, adding water as needed.
  3. Mix beans and cheese into chicken mixture and remove from heat.
  4. Preheat oven to 400 degrees.
  5. Warm your tortilla shells in the microwave until they are flexible enough to work with.  All microwaves are different but I do this by stacking them on a microwave safe plate, cover with damp paper towel and heat on high for 30 seconds.  (I have a super power microwave :)
  6. Spoon about 1 to 2 tablespoons of chicken mixture in a line down the center of a tortilla shell.  Leave a space about 1/2" from each end of the tortilla.  Roll up and place, seam side down, on a foil lined baking sheet.  Repeat on remaining tortillas.
  7. Spritz the tops of the tortillas with a little heart healthy oil and place in the oven for 15 to 20 minutes, or until lightly browned.
  8. Serve with sour cream, salsa or guacamole.

Mix together the following ingredients:
  • 6 t. chili powder
  • 5 t. paprika
  • 4 1/2 t. cumin
  • 3 t. onion powder
  • 2 1/2 t. garlic powder
  • 2 crushed beef bouillon cubes or 2 t beef bouillon granules
  • 2 t corn starch
  • 1/2 t crushed oregano
  • cayenne powder to taste
Store in an air tight container.
To use, mix 1/4 c. seasoning with 2/3 c. water and simmer with 1 lb. cooked meat of choice.

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