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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Mercy Ng'ang'a
[email protected]These tacos are perfect for a party or potluck. They're easy to make ahead of time and they can be served hot or cold.
Khadijat Sosanya
[email protected]I love that these tacos are baked instead of fried. It makes them a healthier option, but they're still just as delicious.
Vigilance designs
[email protected]These tacos are a great way to use up leftover taco meat and tortillas. They're also a great way to get your kids to eat their vegetables.
Usman Shuaibu Muhammad
[email protected]I'm always looking for new taco recipes, and these baked rolled tacos are definitely a keeper. They're so easy to make and they taste amazing. I will definitely be making them again soon.
Tina Enloe
[email protected]These tacos are perfect for a party or potluck. They're easy to make ahead of time and they can be served hot or cold.
Atinuke Olukayode
[email protected]I love that these tacos are baked instead of fried. It makes them a healthier option, but they're still just as delicious.
Basimah Sadat
[email protected]These tacos are a great way to use up leftover taco meat. I always have some leftover taco meat in the fridge, and these tacos are a perfect way to use it up.
Halfat Harun
[email protected]I've made these tacos several times now and they're always a hit. They're so easy to make and they taste amazing. I love that I can customize the filling to my liking.
Malik Akmal
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids love the crispy tortillas and the flavorful filling. I always sneak in some extra veggies, and they never notice!
saman baqe
[email protected]I'm not a huge fan of tacos, but these baked rolled tacos changed my mind! They're so flavorful and satisfying. I especially love the crispy tortilla shells.
Sow Samy
[email protected]These tacos are perfect for a quick and easy weeknight meal. They're also great for meal prepping, as they can be made ahead of time and reheated when you're ready to eat.
Marcia Deans
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them and asked for the recipe. I will definitely be making them again for my next party.
Miranda Bosworth
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to use up leftover taco meat and tortillas.
HILLARY OPIYO
[email protected]These baked rolled tacos were a hit with my family! They were so easy to make and tasted delicious. The crispy tortilla shells and flavorful filling were a perfect combination. I will definitely be making these again soon.