Chicken and Black Bean Taquitos with Adobo Sour Cream

recipe
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.

Yield:

20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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.

Preheat oven to 400º.

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.

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