Baked Chicken "FAT" Taquitos

Holy guacamole.

Literally.

I made these chicken "fat" taquitos for the first time tonight and I am not going to lie, I was a little worried that they wouldn't turn out... Oh, but did they turn out.  They were SO good, it is not even funny.  The tortillas crisp up in the oven so perfectly and the filling is so cheesey, creamy, ooey and gooey, it will leave you just wanting more.

I know I call these "fat" taquitos, but the "fat" is purely for the size of them.  They are probably three times the size of the normal taquito, but health-wise, these babies are nothing but full of healthy ingredients.  Because they are baked and full of healthy ingredients, you don't feel as bad reaching for another... and another. :)

Ingredients:

2 chicken breasts, poached and shredded

Large box chicken broth

3 8-oz cans diced green chiles

3 ears corn, husked and shucked 

1 yellow onion, diced

1 16-oz can your favorite medium salsa

4 TBS low fat sour cream

1 8-oz bag Mexican cheese blend

Kosher salt and pepper, to taste

Extra virgin olive oil

1 package your favorite low fat tortillas

For dipping sauce:

Black bean and corn salsa (we love Archer Farm's brand from Target)

2 packages of Wholly Guacamole

1 bag favorite tortilla chips (we love La Favorita brand- they are low fat!)

Directions:

In a large pan, place chicken breasts in single layer on bottom of pan.  Cover with enough chicken stock to fully submerge the breasts.  Bring broth to a boil, then simmer for 25 minutes or until easy to shred.  

Take chicken out of broth and shred.  Set aside.  Preheat oven to 375 degrees F.  Chop onion and shuck corn, keeping kernels.  In a large saute pan, drizzle 2 tsp EVOO and turn on medium heat.  Add onion, corn, and green chiles.  Saute for 7 minutes and stir consistently.  Turn off heat. 

Add salt and pepper to taste.  Add chicken, salsa, sour cream, and cheese to onion mixture.  Stir to combine.

Lay a piece of parchment paper down on a cookie sheet and take out your tortillas.  Take a tortilla and evenly lay about 1/2 cup of the filling down the middle of the tortilla.

Tightly roll tortilla up, like a taquito, and place seam-side down on the parchment paper.  Repeat until cookie sheet is full.  You will probably need two cookie sheets.

Put taquitos in oven and bake for 25 minutes or until brown and crispy.  While taquitos are cooking, combine 2 packets of your favorite guacamole and 1 jar of your favorite salsa for dipping.  (My favorites are La Favorita Chips, Archer Farms Corn and Black Bean Salsa, and Wholly Guacamole!!)