3 cups shredded chicken breast
1/2 cup shredded cheddar cheese, reduced fat
2 teaspoons low sodium taco season
1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon black pepper
Kosher and sea salt to taste
1/2 cup salsa,
16 corn tortillas
1.Preheat oven to 400 degrees.
2.Place chicken breasts in a casserole dish, add 1/2 cup water, cover and bake until juices run clear when pierced with a fork, about 35-40 minutes. Chicken should have reached an internal temperature of 165 degrees when done. Allow to cool slightly and shred.
3.Combine all the above ingredients in a medium bowl, except tortillas.
4.Heat tortillas in microwave about 20 seconds each. Only do 2 at a time so they stay hot and are easy to fold with out cracking.
5.Spread 3 tablespoons mixture onto the center of each tortillas, roll as tightly as possibly, and place seam side down on parchment lined cookie sheet or non-stick baking dish. Brush tops of each taquito with olive oil or lightly mist with nonstick cooking spray. Bake approximately 15-20 minutes or until taquitos are hot and crisp.
Serve with light sour cream, salsa ,lettuce, avocado and cheese all optional