BAKED CHICKEN TAQUITOS RECIPE

Get all of the yum, with none of the guilt with this Baked Chicken Taquitos Recipe! Baked Taquitos are elevated with a lime dipping sauce that will have the whole family coming back for more.
They’ve got all the crunch of the traditional fried counterparts, minus the fat.

Ingredients

• 1 medium zucchini grated
• 2 teaspoons coconut oil
• 1 1/4 pound chicken or tempeh pulsed in a food processor or diced very fine
• 1 cup organic corn
• 1/2 cup chicken broth
• 3 tablespoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1/4 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 24 organic corn tortillas I use the smaller sprouted corn
• 6 ounces cheddar cheese shredded
• olive oil spray
• Lime Dipping Sauce
• 3/4 cup 2% Greek Yogurt
• 2 tablespoons lime juice
• 2 tablespoons water
• 1- 2 teaspoons garlic minced (to taste)
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chile powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• US Customary - Metric

Instructions

1. Preheat oven to 420 degrees. Line a baking sheet with parchment paper and spray well with olive oil spray.
2. Shred zucchini using a food processor or box grater. Place a colander over a bowl and place zucchini in colander. Sprinkle well with salt and allow to sit for 10 minutes.
3. Heat coconut oil in a large skillet. Add zucchini, chicken, corn, chicken broth, chili powder, onion powder, garlic powder, cumin, chipotle chili powder and salt. Cook until the chicken is cooked through.

for full instruction please see : wendypolisi.com

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