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Chicken Taquitos

Ingredients

  • ½ onion chopped
  • ½ cup bacon chopped
  • 2 cloves garlic minced
  • 2 cups shredded leftover over roast chicken
  • 1-2 tsp chili powder
  • 1-2 tsp cumin
  • Olive oil
  • 1-2 tsp worcestershire sauce
  • Salt & pepper
  • 1-2 tbsp greek yogurt or sour cream
  • 1 tbsp lime juice
  • 1 cup Monterrey jack cheese
  • 1/2 cup Cilantro chopped
  • Whole wheat flour tortillas 8 inch (small)
  • Cooking spray pam

Instructions

  • Preheat oven to 350. Lightly spray 9x11 or 9x13 baking dish with oil. Set aside.
  • Add bacon to heated pan and cook about 2-5 minutes. Add onions to pan and continue cooking. Stir in your garlic and cook until bacon browned and onions soft.
  • Add a splash of olive oil and toss in chicken, chili powder, cumin, worcestershire sauce and a pinch of salt & pepper. Stir to combine and allow to cook until chicken is warmed through and you can smell spices (about 5 minutes). Stir in your sour cream. Add lime juice & 1-2 tbsp cilantro. Stir, taste and add another sprinkle of salt & pepper if needed.
  • Remove pan from heat and stir in 1/2 cup of cheese. Warm tortillas in microwave 5-10 seconds.
  • Starting with approx. 1/3 cup chicken (or a little more if necessary) over half tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas until chicken filling is used. Sprinkle with remaining cheese and bake 15-20 minutes or until cheese is melted. This should make 6-8 taquitos.