Baked Chicken Taquitos With Salsa

Ingredients

• 1 cup (205g) canned diced fire-roasted tomatoes with juice
• 1/4 cup (13g) red onion, coarsely chopped
• 2 tablespoons cilantro, chopped (optional)
• 1 medium clove garlic, peeled
• 1/2 jalapeno chiie, seeded and chopped
• 1 teaspoon lime juice or white wine vinegar
• 1/4 teaspoon ground cumin
• 1 pinch salt
• 2 cups (285g) cooked chicken breast, shredded
• 1/2 cup (57g) cheddar cheese, shredded
• 8 (6-inch/15cm) corn tortillas
• 1 tablespoon olive oil

Preheat oven to 425°F (218°C). Line a baking sheet with foil, coat with cooking spray and set aside.

To make the salsa, combine the tomatoes, onion, cilantro, garlic, jalapeno chile, lime juice, cumin and salt in a food processor or blender and pulse until mostly smooth. Pour into a serving bowl.

Mix the chicken, cheese and 1/4 cup (60g) of salsa in a medium bowl; set aside. Place the tortillas on a plate and wrap them in a few damp paper towels. Microwave on high until the tortillas are soft and pliable, 1 minute. Keep covered.

Spread about 1/4 cup (40g) of the chicken mixture on a tortilla (keep remaining tortillas covered with damp paper towels). Roll tortilla into a tight cylinder and place seam-side down on the prepared baking sheet; brush with the oil. Repeat with remaining tortillas and filling.

Bake until the taquitos are crisp and beginning to brown, 15 minutes. Serve with the salsa on the side.

Serves: 4 | Serving size: 2 taquitos, plus about 1/4 cup (55g) salsa

Nutrition (per serving): Calories: 330; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 76mg; Sodium: 347mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 4g; Protein: 28g