Today I’m bringing you Skinny Salsa Chicken Taquitos. These little babies are so good, they don’t taste low-fat at all, even my picky 4-year old loves these! The chicken is cooked all day, then the tortillas are stuffed with the chicken, and low-fat cheese, rolled up and baked. I like to serve these skinny salsa taquitos with salsa, and sometimes with fat-free sour cream. This is fun meal to bring outside in the summer, and watch the kids play in the pool.
My husband and I usually dine out for Mexican food on Saturday nights, I usually order the most fattening thing on the menu, and eat it all. A little planning ahead with these skinny salsa chicken taquitos, and I can save thousands of calories.
I adapted this recipe from Hungry Girl’s Exploding Chicken Taquitos, Lisa’s recipe is made with canned chicken, which will do in a pinch if you forget to set your crock pot in the morning. I’m a big Hungry Girl fan, I have all the cookbooks, I’m hoping she will make a slow cooker cookbook soon!
- 1.5 lb. boneless skinless chicken breasts
- 2 tsp. chili powder
- 1 cup salsa (pace picante mild)
- ½ cup water
- 10 corn tortillas
- 10 tablespoons low-fat cheese
- salsa and fat-free sour cream for serving
- Add the chicken to the slow cooker, sprinkle with chili powder, and pour over salsa, add the water around the chicken.
- Cover, and Cook on LOW for 8 hours.
- Shred the chicken with 2 forks, and add the chicken and salsa to a metal strainer, and get all the liquid out of the chicken.
- Wrap the tortillas in a moist paper towel, and microwave for 1 minute 20 seconds. Spread about 2 tablespoons of chicken mixture down the middle of each tortilla, and sprinkle a tablespoon of cheese on top of the chicken. Roll up the tortilla, and secure with 2 toothpicks.
- Spray a baking sheet with non-stick spray, and place the taquitos on it, give the taquitos a spray of non-stick spray.
- Preheat the oven to 425 degrees.
- Put the taquitos in the oven and cook for 12 minutes or until golden brown, flipping halfway through.
- Remove the toothpicks and serve with salsa, and fat-free sour cream if desired.