Chicken and Black Bean Taquitos With Adobo Sour Cream (3 Ww Poi

• 1 12 teaspoons olive oil
• 12 lb diced diced boneless skinless chicken breast
• 1 cup preshredded reduced-fat 4-cheese Mexican blend cheese
• 12 cup canned black beans, rinsed and drained
• 1 (4 ounce) can diced green chilies, undrained
• 10 (8 inch) flour tortillas
• cooking spray
• 1 cup reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 2 -3 teaspoons minced chipotle chiles in adobo

1. To prepare taquitos, heat oil in a large nonstick skillet over medium heat.
2. Add chicken, and saute 5 minutes or until done.
3. Place chicken in a food processor.
4. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
5. Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up.
6. Cut each tortilla in half; secure with wooden picks.
7. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
8. Preheat oven to 400 degrees .
9. Place frozen taquitos on a large baking sheet coated with cooking spray.
10. Bake at 400 for 10 minutes; turn taquitos, and coat with cooking spray.
11. Bake an additional 10 minutes or until golden.
12. To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile.
13. Stir well.
14. Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip).
15. CALORIES 125 FAT 4.1g FIBER 1.1g.

olive oil, chicken breast, blend cheese, black beans, green chilies, flour tortillas, cooking spray, sour cream, fresh cilantro, chiles

Taken from www.food.com/recipe/chicken-and-black-bean-taquitos-with-adobo-sour-cream-3-ww-poi-339020 (may not work)