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Ingredients
- 10 oz can 98% fat free chunk white chicken breast in water, drained and flaked OR
- 10 oz baked chicken breast, flaked
- 1/2 cup salsa
- 8 small (6 inch) corn tortillas
- 1/3 cup shredded cheddar cheese (sub fat-free cheese if desired)
- 1/4 tsp dry taco seasoning mix ( I have a recipe in my library to make the mix)
- optional toppings/dips
Details
Preparation
Step 1
1. Preheat the oven to 375 degrees.
2. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
3. Dampen two paper towels, and place tortillas between them. Microwave or heat for about 1 minute, until tortillas are warm and pliable. Set aside.
4. Remove chicken mixture from the fridge and drain any excess liquid. Add cheese and taco seasoning and mix to combine. This is the filling, set aside.
5. Prepare a baking sheet by spraying it with nonstick spray. set aside.
6. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels) and spoon about 2 heaping tablespoons of filling onto 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, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling.
7. Bake in the oven until crispy, 14-16 minutes. Don't worry if they crack and "explode" a bit
Allow to cool for 5 minutes, remove toothpicks. Serve with salsa/dips
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