For the taco salad I used a round casserole dish and baked the tortilla formed to the shape of the "Taco Salad Shell". I did this for about 10 minutes at 425 degrees. The smaller your casserole bowl the better...mine was larger creating a wider bowl and less of the shell shape. Just spray your dish, form and bake and you have your own Taco Salad Shell. I filled mine with shredded iceburg, 99% lean ground turkey cooked in taco seasoning and about a 1/3 cup of fat free cheddar cheese. Jason likes to add Fat Free Sour Cream to his.
The taquitos were exactly what I was hoping for...my Mexican fix has been satisfied for the day! Thank you Hungry Girl for another fabulous recipe!
Chicken Taquitos
1 9.75-ounce can 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese
1/4 t dry taco seasoning mix (I always use reduced sodium...if you have ever looked at the back of the Taco Seasoning you would cringe!)
8 6-inch corn tortillas
Preheat oven to 375 degrees
In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the fridge and drain any excess liquid. Add cheese and taco seasoning, mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying with nonstick spray and set it aside.
Dampen two papertowels and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
Take one tortilla (keeping the rest between the paper towels), spray both sides lightly with nonstick spray, and it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling on the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven for 14-16 minutes or until crispy. Allow taquitos to cool for 5 minutes.
Sounds yummy!
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