makes 12 taquitos
12 corn tortillas
2 cups cooked and shredded chicken (2 large breasts) (I boiled my chicken tenders (5) with onion salt, garlic salt, pepper)
1/2 cup shredded cheddar or Colby jack cheese
(I also added a green onion and a dash of chili powder)
Olive Oil (I used cooking spray)
Salt & Pepper
Honey-Lime Sauce:
2-3 limes, juiced (taste your sauce after one lime and add more juice if you want) (I used 2 limes, maybe next time I will add a little zest and some cilantro)
1/3 cup honey (Next time I will use a little less honey)
1/2 teaspoon cumin
1/2 teaspoon garlic
3 tablespoons sour cream (fat free works too)
1. In a small bowl whisk together the juice of 2-3 limes, honey, cumin, garlic, and sour cream. In another bowl pour the honey-lime sauce over the shredded chicken. Let it marinade for 20-30 minutes.
2. Mix the cheese in with the chicken mix, and add a dash of salt and pepper.
3. Place a damp paper towel over one corn tortilla and microwave for 20-30 seconds, until the tortilla is soft and moist, and doesn't crack when you roll it.
4. Place a spoonful of chicken on one end of the corn tortilla and roll it up tightly.
5. Repeat until all corn tortillas are rolled.
6. Place the taquito seam-side down on a lightly greased baking sheet. (oops, forgot to grease the pan. Didn't stick too bad)
7. Lay taquitos next to each other, but not touching. Brush a little bit of olive oil over the tops of the taquitos and sprinkle with salt. (Again, I used cooking spray instead of olive oil)
8. Bake at 425 degrees for 15-20 minutes.
