Whole Wheat Taquitos Food
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
WHOLE WHEAT TAQUITOS
Healthier taquitos with lean protein and whole wheat tortillas. Very versatile as they can be made ahead and assembled before serving. Great for weeknights, and kid approved! Serve with salsa, cheese, and sour cream if you want.
Provided by nikkigofsu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h35m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken, water, onion, and taco seasoning in a slow cooker. Cook on Low for 3 hours. Shred chicken with a fork and mix with the cooking liquid.
- Combine spinach, corn, cream cheese, and green chile peppers in a separate bowl. Mix in chicken.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up tightly and place seam side-down on a baking sheet. Spray tortillas with cooking spray and sprinkle red pepper flakes on top.
- Bake in the preheated oven until slightly crispy on the outside, 20 to 30 minutes.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 30.8 g, Cholesterol 15.4 mg, Fat 1.6 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 0.4 g, Sodium 686.7 mg, Sugar 2.6 g
BAKED GROUND BEEF TAQUITOS
Easy, kid-approved, healthy, oven baked ground beef taquitos. This recipe checks all the right boxes. Plus, freezer-friendly!
Provided by Kristin Marr
Categories lunch Main Course
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F and line a sheet pan with parchment paper.
- In a large skillet, brown ground beef and onion. Once brown, add the seasonings: garlic, chili powder, salt, pepper, cumin, paprika. Cook for a couple of minutes, until fragrant. Add the tomato sauce and stir.
- Remove from the heat source. Stir in the shredded cheese.
- Spoon some filling in a straight line near one edge of the tortilla, and roll tightly from that end. Place on the prepared sheet pan. Repeat until all the filling is used up.
- Lightly spray or brush the tops of the tortillas with oil. For a spray, I like Chosen Foods avocado spray. For brushing, I use olive oil or avocado oil.
- Bake for 20 minutes or until beginning to brown and crisp on top. Serve with toppings: radish slices, avocado slices, guacamole, salsa, sour cream, green onions, shredded lettuce, slaw, or cilantro.
- To freeze for a future meal: Prepare filling as above and let cool before filling tortillas. Place the taquitos on a parchment-lined sheet pan and freeze for 2 hours. Once frozen, wrap them in the parchment sheet and place in a plastic bag for up to 3 months in the freezer. To cook from frozen, preheat oven to 375F. Place taquitos on a parchment-lined sheet pan and spray or brush with oil. Bake for 25 minutes or until heated through and brown and crisp on top.
Nutrition Facts : Calories 281 kcal, Carbohydrate 29 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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- Soften tortillas by wrapping a few at a time in a damp paper towel and microwaving in 15 seconds bursts, until a bit warm but not hot. Working with one at a time, spoon about 2 rounded tablespoons of chicken filling in the middle of the tortilla. Spread loosely towards the edges, keeping in a line shape, staying about a 1/2"-3/4" from the edge. Roll tightly and place seam-side down on the wire rack. Repeat until all filling is used. Brush taquitos generously with oil on all sides and bake 18-22 minutes, or until a bit browned and crispy. Remove from oven and serve with avocado salsa.
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- Using a large non-stick skillet, heat the olive oil over medium high heat. After a minute or two, add the onions, mushrooms and Swiss chard and sauté for about 3 to 4 minutes or until slightly softened. Add the bell peppers and black beans and continue to cook for another 3 to 4 minutes. Add the chili powder and the cumin and mix together well. Add the roasted and mashed butternut squash and mix well to combine with the other vegetables. Season with salt and pepper to taste. Remove from the heat and set aside.
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- Preheat the oven to 400 degrees. If using an air fryer, the cooking temperature will also be 400 degrees.
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- Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them, until done.
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Healthier taquitos with lean protein and whole wheat tortillas. Very versatile as they can be made ahead and assembled before serving. Great for weeknights, and kid approved! Serve with salsa, cheese, and sour cream if you want. Provided by nikkigofsu. Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes. Time 3h35m. Yield 8
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From anothersalad.blogspot.com
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