I haven't been cooking as much as I normally do, because I'm dieting. Blah...I've decided I'm much more likely to stick to a healthy diet if I can make the food more interesting. I've just got to readjust the way I think about cooking! Replace the unhealthy fats with good ones, use more veggies, etc...
I was craving Mexican food over the weekend, and had everything I needed to make some deliciously baked, low-fat chicken taquitos.
This recipes makes 10 taquitos, each one being a serving. They are really filling and really delicious!
3 cups shredded chicken breasts
1/2 cup reduced fat, low sodium chicken broth
4 Tbsp fat-free cream cheese
1 Tbsp cumin
10 white corn tortillas
Cooking spray (I use canola oil in my Misto)
Your choice of salsa
Fat-free sour cream
Guacamole (love that good fat!)
Preheat oven to 425 degrees Fahrenheit.
Set aside your shredded chicken breasts. Personally, I throw chicken breasts in the crockpot on high for fours hours with about 1/2 cup of chicken broth. They come out very moist and tender. You can shred them with a fork and use them for many recipes!
In a pan, melt cream cheese and stir in chicken broth and cumin. You'll want to whisk together until it resembles a cream sauce. Then you'll add your chicken and fold together.
Even though they are not fried, I still let them rest on a paper towel to get any excess grease off. There really shouldn't be much, but I figure anything counts.
Serve with your favorite fat-free condiments! They were delicious!
Nutritional Information: Serving size: 1 taquito, 144.9 calories, 2.5 grams of fat, 0.8g sat fat, 0.6g polyunsaturated fat, 0.7g monounsaturated fat, 43.4mg cholesterol, 61.2mg sodium, 247.4mg potassium, 12.1g carbs, 18.1g protein.