Light Baked Chicken Taquitos

• 16 small Flour Tortillas
• 16 oz Ground Chicken
• 2 tsp Canola Oil
• 2 tsp Worcestershire Sauce
• 2 clove Garlic
• 1/4 White Onion
• 1 1/2 tbsp Greek Oregano Leaves (or marjoram)
• 1/2 tsp Ground Mustard Seed
• 1/4 tsp Ground Red Pepper
• 1 tsp Salt
• 1 pinch Ground Black Pepper
• 1 cup Light Sour Cream
• 2 tsp Minced Chipotles in Adobo
• 3/4 tsp Salt

1. Mince garlic and oregano leaves, dice onion and place all in a medium mixing bowl.
2. Add remained of marinade ingredients and stir to mix completely.
3. Add ground chicken and with your hands or rubber spatula, gently stir until mixed thoroughly.
4. Refrigerate for at least 2 hours.
5. Mix chipotle dip ingredients and refrigerate until ready to use.
6. Heat a medium nonstick skillet over medium-low heat.
7. Pour in chicken mixture and saute for 7-8 minutes stirring constantly.
8. Cover and continue to cook for 5 minutes.
9. Uncover and break up meat into small pieces.
10. Turn heat to high and cook until liquid has evaporated.
11. For each taquito, place a spoonful lengthwise along center of tortilla.
12. Roll to close it and place seam side down in a cooking sprayed baking dish.
13. Repeat until all filling has been used.
14. Lightly spray the tops of all taquitos with cooking spray to help them crisp.
15. Bake at 350F for 20 minutes.
16. Serve with chipotle dip.

flour tortillas, ground chicken, canola oil, worcestershire sauce, clove garlic, white onion, oregano, ground mustard, ground red pepper, salt, ground black pepper, sour cream, chipotles, salt

Taken from cookpad.com/us/recipes/358717-light-baked-chicken-taquitos (may not work)