Chicken and Black Bean Taquitos with Adobo Sour Cream

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

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 30%
  • Fat: 4.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.9g
  • Carbohydrate: 15.3g
  • Fiber: 1.1g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 250mg
  • Calcium: 79mg

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

  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.
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