BAKED ROLLED TACOS
My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.
Provided by Robyns Cookin
Categories Chicken Breast
Time 1h
Yield 16 tacos, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, mash the beans with a potato masher.
- Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
- Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
- Remove from heat and stir in half cup of cheese and the onions.
- Preheat oven to 400°.
- To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
- Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
- Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
- Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
- Top with the remaining cheese and bake until melted.
- Serve with taco sauce, homemade guacamole, and/or sour cream.
Nutrition Facts : Calories 341.3, Fat 7.9, SaturatedFat 2.3, Cholesterol 20.1, Sodium 412.4, Carbohydrate 49.4, Fiber 10.3, Sugar 1.7, Protein 20.3
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Umair Ghafoor
[email protected]These tacos are the perfect party food. They're easy to make and everyone loves them.
Janet Tutson
[email protected]I'm definitely going to make these tacos again. They're so easy and delicious.
Sarah Kawash
[email protected]These tacos are a great way to get your kids to eat their vegetables.
Kwaw Enock
[email protected]The only thing I would change about this recipe is that I would add more cheese. I love cheese!
Sarah Jamal
[email protected]I love that these tacos are baked instead of fried. It makes them a healthier option.
Hana Ahmed
[email protected]These tacos are so versatile. You can use any kind of meat, cheese, or vegetables that you like.
Rachel Banda
[email protected]I've made these tacos several times now and they're always a hit. They're a great way to use up leftover taco meat.
Rhiannon Nicol
[email protected]I made these tacos for my friends and they all loved them. They said they were the best tacos they'd ever had.
Kimbowa Sam
[email protected]These tacos are perfect for a weeknight dinner. They're quick to make and they're always a crowd-pleaser.
John Rohlfs
[email protected]The instructions were clear and easy to follow. I was able to make these tacos without any problems.
Kahiel Hastings
[email protected]I love that this recipe uses ground turkey instead of beef. It's a healthier option and it still tastes great.
Fahima Ajaj
[email protected]These baked rolled tacos were a hit with my family! They're so easy to make and they taste delicious.