Crispy Chicken Taquitos
Smoky Black Beans and Mexican Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- 1 (8-oz) container guacamole, divided
- 12 burrito-size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 3 Tbsp olive oil
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
- 1 (16-oz) container fresh salsa
- ¼ cup chopped fresh cilantro
Instructions
- Boil chicken in water to cover in a large saucepan 20 minutes or until chicken is done. Drain and shred chicken with 2 forks. Toss with Southwest seasoning.
- Preheat oven to 450°F. Spread about 1 Tbsp guacamole down center of each tortilla; sprinkle with chicken and cheese. Roll up. Place taquitos on a rimmed baking sheet, seam sides down; brush with oil.
- Bake 10 to 15 minutes or until crisp. Top with lettuce, sour cream, guacamole, salsa, and cilantro.
Side Dish Ingredients
- 2 (6.4-oz) pkg Mexican rice
- 1 (15.25-oz) can black beans
- 1 tsp ground cumin
Side Dish Instructions
- Cook rice according to package directions.
- Heat beans according to package directions; stir in cumin.
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