Slow cooker chicken tacquitos with chunky tomato sauce
These were sooo so so good, if there is one recipe you have to make.. its definitely this one! I decided to make them in the slow cooker, so the chicken would be very tender, but you could easily just marinate the chicken in the ricotta, cumin, garlic powder, chilli powder and pepper, for half an hour, and then pan fry (omit the water). This recipe serve 4 (big sizes) with 2 tacquitos each, for a smaller meal, simply have 1 tacquito and a side salad (spinach, tomato, carrot).
2 chicken breasts
250g low-fat ricotta cheese (or cream or cottage cheese)
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon garlic powder
Freshly ground black pepper
1 cup water
1 cup shredded low-fat Colby cheese
1 tablespoon tomato paste
Juice of 1/2 a lime
1 red onion
2 red chillis (use less or omit if you don’t like hot food!)
1/2 cup coriander
Add the chicken breasts, ricotta, cumin, chilli powder, garlic powder, pepper and water to a slow cooker, and cook on a high heat for 6-8 hours. Stir a few times throughout this time. After the 6-8 hours, use a fork to shred the chicken into small pieces and let it cook for another 10 minutes, before removing from heat.
Preheat the oven to 200C (400F). Divide the chicken mixture evenly between the 8 tortillas, and spread it in a thin line down the middle. Divide the cheese evenly between the 8 tortillas. Roll the tortillas tightly, and place them in a baking tray lined with baking paper. Make sure the loose end of the tortilla is on the bottom so they can’t unroll. Bake in the oven for 10 minutes until the cheese has melted and the tacquitos are crispy. While the tacquitos are baking, dice the tomatoes, and add to a saucepan with the tomato paste, and a pinch of garlic powder. Simmer until the tomatoes break up and form a sauce (10 minutes). While the sauce is simmering, dice the red onion, chilli and coriander, and combine with the lime juice in a bowl. Remove the tacquitos from the oven, pour the tomato sauce over the top, and then top with the red onion mixture. Top with greek yoghurt and coriander!
Macros (per serve – 2 taquitos, with tomato sauce, and red onion mix):
438 calories, 17g fat, 59g carbs, 32g protein
Let me know if you try these amazing slow cooker chicken tacquitos with chunky tomato sauce 🙂