ROLLED TACOS
I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
Provided by GIPSY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
- Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
- Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
- Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.
Nutrition Facts : Calories 337 calories, Carbohydrate 37 g, Cholesterol 28.5 mg, Fat 13.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 2.4 g, Sodium 910.6 mg, Sugar 2.4 g
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
CHEESY ROLLED TACOS WITH CHICKEN
Super good meal for lunch, these are small rolled tacos filled with chicken, cheese, cream cheese, and much more!
Provided by Baylee Garner
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix oregano, onion powder, salt, paprika, chili powder, cumin, and pepper together in a bowl until well combined.
- Place chicken breasts on the prepared baking sheet and drizzle with olive oil. Spread 1/2 of the seasoning mixture on both sides of chicken.
- Bake in the preheated oven, flipping halfway through cooking time, until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven and transfer chicken to a cutting board. Leave the oven on, and line baking sheet with a fresh piece of parchment paper.
- Shred cooked chicken with 2 forks and transfer to a bowl. Mix in Mexican cheese, cream cheese, and remaining seasoning blend until well combined. Place a couple of scoops of the mixture across the bottom 1/3 of a tortilla. Roll up tightly and place on the prepared baking sheet. Repeat with remaining mixture and tortillas.
- Bake in the preheated oven until golden and crispy, about 15 minutes.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 56 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 10 g, Sodium 867 mg, Sugar 0.1 g
POTATO ROLLED TACOS
Potatoes with jalapeños and cheese rolled in a corn tortilla and fried till crispy. I started making these because I miss the potato tacos in San Diego.
Provided by Jamilahs_Kitchen
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop jalapeño peppers finely.
- Chop cilantro.
- Boil potatoes till easy to mash but still a little firm.
- Mash potatoes and add jalapeños, taco seasoning, cilantro and cheese together.
- Prepare tortillas by fast steaming so they are easy to roll. I usually boil water in a small pot a little smaller than the tortilla's then place a double paper towel on top and place one tortilla at a time for 2 or 3 seconds till steamed, then remove and replace as you go.
- Take a steamed tortilla and spoon about 1 tablespoon of potato mixture in and roll gently. Place in baking dish with the rolled side down. Continue doing this lining them up in dish as you go.
- Place in freezer for 15 minutes or until they become slightly stiff. I like this method better than toothpicks.
- Heat oil on medium heat (I usually use olive oil).
- When oil is ready, place 4 tacos at a time with the rolled side down in pan.
- Flip to other side when brown.
- Remove and drain on paper towels.
- Garnish as desired.
- I use sour cream mixed with taco sauce drizzled over the top.
CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY
Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
- Place the chicken breasts on a parchment paper-lined baking sheet.
- Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
- Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Shred cooked chicken.
- Add cream cheese, cheese blend, and remaining seasoning. Mix well.
- Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
- Roll up tightly and place on a baking sheet.
- Bake for another 15 minutes, or until golden and crispy.
- Enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram
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