Chicken Taquitos

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  Chicken Breast, Grilled(480g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Salsa, Prepared, Red, Store-Bought(80g)
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Chili powder(5g)
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  Garlic powder(3g)
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  Cumin, Ground(3g)
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  ½ teaspoon kosher salt
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  Mexican Blend Cheese(240g)

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Tortilla, Corn, 6-Inch
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  Cooking spray (per 1-second spray)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cilantro, Fresh
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  Guacamole, Store-Bought

Instructions

1. 1In a medium bowl, combine the cooked chicken breast, red salsa, nonfat Greek yogurt, chili powder, garlic powder, ground cumin, and Mexican blend cheese. Stir until the filling is evenly mixed.
2. 2Heat a nonstick skillet over medium heat. Warm each corn tortilla for 15–30 seconds per side until soft and pliable.
3. 3Working with one tortilla at a time, place about one-sixth of the filling down the center of each tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed. Repeat until all tortillas are filled.
4. 4Lightly mist the tops of all taquitos with cooking spray. Arrange them seam-side down in a single layer without overlapping.
5. 5Heat a large, high-sided skillet over medium-high heat and add about 1½ inches of oil. Once the oil is hot (test by dropping a small piece of tortilla in—it should sizzle immediately), carefully fry the taquitos in small batches for 1–2 minutes per side, rotating as needed, until golden brown and crispy all over. Do not crowd the pan.
6. 6Transfer the fried taquitos to a paper towel-lined plate to drain excess oil.
7. 7Divide the taquitos evenly into 6 airtight containers while still warm. Store in the refrigerator for up to 4 days.
8. 8Serve hot with fresh cilantro, store-bought guacamole, and additional salsa as desired.