Wednesday, March 6, 2013

Chicken Butternut Squash Taquitos {Gluten Free}

These are a fun spin-off from our original Chicken Taquitos.  We combined savory beans, juicy chicken and sweet, nutrient-packed, butternut squash, in a crispy baked shell, truly a scrumptious taquito!  The beans and squash add such rich flavor and keep the taquitos from drying out.  Make a bunch, dip in some yummy salsa or homemade guacamole, and serve them up with a crisp green salad for dinner tonight {and lunch tomorrow}.  Enjoy!

Recipe: (makes ~48 mini shell taquitos or 24 standard shell taquitos)
4 boneless, skinless, chicken breasts {Prepare using our Crock Pot Chicken Recipe}
1 medium butternut squash {need ~ 1 1/2 cups of cooked squash}
1 (30 oz) can Vegetarian Re-fried Beans (or 3 1/2 cups Slow Cooker Pinto Beans, smashed)
1/2 cup fresh cilantro, coarsely chopped
the juice of 1 lime
1-2 tablespoons light olive oil
2 packages (24 each) "Taco Sliders" size Organic corn tortillas {We love MiRancho brand; GMO-free}

We used "taco sliders" size Organic corn tortillas (pictured right) 
or you could use standard taco size tortillas (pictured left) and the recipe will have about half the yield

1. Get your Crock Pot Chicken started using 4 chicken breasts (recipe here), and allow at least 4 hours for it to cook {TIP: we like to start it in the morning, roll the taquitos during nap time then bake off at dinner}.  Once it's cooked remove chicken from broth and coarsely shred using two forks. {You can also cook the chicken a day ahead; drain the cooked chicken and store in the fridge}

2. Carefully slice butternut squash in half lengthwise and remove the seeds with a spoon.  Place squash, cut side down, in a large baking dish filled with about 1/2 inch of water.  Bake @ 350'F for 20-30 minutes until tender.  Allow to cool slightly then with a spoon, scoop out the bright orange flesh.  You will need about 1 1/2 cups of cooked squash for this recipe.

3. In a large bowl, add the shredded chicken, 3 1/2 cups re-fried beans, 1 1/2 cups of cooked squash, 1/2 cup chopped cilantro and the juice of 1 lime and stir until well combined.

 4. In flat bottomed skillet over medium-high heat add 1/2-1 T of light olive oil.  Once the oil is hot, place a tortilla on the skillet for about 5-10 seconds, only on ONE side.  This is to allow them to roll without splitting.

5. Remove the tortilla from the pan and place it, oiled side down, on the edge of a baking sheet with some of the tortilla hanging over so it's easier to grab the end.  Fill the dry side of the tortilla with about 3 tablespoons of the filling {more if using standard taco size tortillas} and gently roll into a taquito.

6. Bake 12-14 taquitos at a time spread out on a baking sheet, at 450'F for 15-18 minutes until golden and crisp.  Serve hot with fresh salsa and guacamole for dipping.

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