Ingredients

The following ingredients have 18 Servings
  • 1 pound boneless (skinless Chicken Breasts)
  • 1/2 Onion (finely chopped)
  • 1 cup Chicken Broth
  • 2 cups Water
  • 1/2 cups Buffalo Sauce (I like Franks Red Hot)
  • 1 cup Shredded Fat Free Mozzarella
  • 1 can (15.5 ounces Cannellini Beans, mashed)
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper
  • Salt and Pepper (to taste)
  • 18 6- inch Corn or Flour Tortillas (warmed)
  • 1/4 cup Sour Cream (full or reduced fat)
  • 3 tablespoons Blue Cheese Crumbles

Instruction

  • Preheat the oven to 450ºF.
  • Put the chicken and onions in a deep sided saute pan and cover with the broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. In a large bowl, mix together the chicken, onions, Buffalo sauce, mozzarella, beans, and spices. Season to taste with salt and pepper.
  • Spoon 1 tablespoon of the filling in the center of a tortilla. Roll the tortilla up, then place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
  • Spritz the tops of the taquitos with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy.
  • Combine the sour cream and blue cheese crumbles, mixing vigorously. Serve the taquitos with the sauce.