8 (6 inch) corn tortilla
1 can (10 oz) 98% fat free, packed in water white meat chicken, drained well
1⁄2 cup salsa
1⁄3 cup fat-free cheddar cheese, shredded
1⁄4 tsp dry taco seasoning mix
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray and set aside.
In a medium bowl, thoroughly mix together chicken and salsa. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the refrigerator and drain any excess liquid. Add cheddar cheese and taco seasoning and stir to combine. Set aside.
Place tortillas between two damp paper towels and microwave for about 1 minute, until warm and pliable. Remove one tortilla, lightly spray both sides with nonstick spray, and lay it flat on a clean dry, surface.
Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface and tightly roll up the tortilla. Secure with toothpicks and place seam side down on prepared baking sheet. Repeat with remaining tortillas and filling.
Bake for 14-16 minutes or until crispy. Allow taquitos to cool for 5 minutes.
Nutritional Information: Calories; 245 Sat.Fat; 2g Sugars 1g; Protein 21g
Makes 4 Servings – 1 Taquito Per Serving (6 SmartPoints)
1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) fire roasted diced tomatoes, drained
Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13×9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.
Bake 20 min. or until enchiladas are heated through and Velvetta is melted.