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Chicken and Black Bean Taquitos with Adobo Sour Cream

Yield 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.


  • Taquitos:
  • 1 1/2 teaspoons olive oil
  • 1/2 pound diced skinless, boneless chicken breasts
  • 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/2 cup canned black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 10 (8-inch) flour tortillas
  • Cooking spray
  • Adobo Sour Cream:
  • 1 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro
  • 2 to 3 teaspoons minced chipotle chile, canned in adobo sauce

Nutrition Information

  • calories 125
  • caloriesfromfat 30 %
  • fat 4.1 g
  • satfat 1.8 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 6.9 g
  • carbohydrate 15.3 g
  • fiber 1.1 g
  • cholesterol 13 mg
  • iron 1.1 mg
  • sodium 250 mg
  • calcium 79 mg

How to Make It

  1. To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.

  2. Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.

  3. Preheat oven to 400º.

  4. Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.

  5. To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.