2 chicken breasts, cooked, shredded
12 corn tortillas
Butter-flavored cooking spray
Leaf lettuce, thinly sliced
Guacamole (recipe below)
salt and pepper to taste
Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks.
Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375°F. for about 20 minutes, or until crisp.
To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes.
2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons nonfat sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato
Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.
Pour into container. Season to taste with salt, pepper, and lemon juice.
Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.