Preheat oven to 450. Spray a large baking sheet with non-fat cooking spray.
In a medium sized pot, place chicken breasts and garlic, then cover with beer and broth. Bring to a boil, then reduce heat to medium. Cover and simmer for about 20 minutes.
Remove chicken prom pot and place in large bowl. Using two forks, shred chicken well.
Add in jalapenos, salsa, shredded cheese, chili powder, garlic powder, cumin, paprika, and salt and pepper.
Cut all tortillas in half, and spoon 1/12 of the chicken mixture onto the tortilla. Roll the tortilla up, starting with the straight edge. Place seam-side down onto baking sheet. Repeat with remaining tortillas. Lightly mist all the taquitos with an olive oil mister. Place in oven and bake for about 5 minutes, then flip them over and bake for another 5 minutes, or until the tortillas are crispy.
Serve with extra salsa and/or sour cream for dipping.
Notes
Entire recipe makes 6 servingsServing size is 2 taquitos
Nutrition
Nutrition Facts
BAKED TAQUITOS RECIPE
Amount per Serving
Calories
245
% Daily Value*
Fat
4.2
g
6
%
Saturated Fat
0.5
g
3
%
Cholesterol
50
mg
17
%
Sodium
521
mg
23
%
Potassium
433
mg
12
%
Carbohydrates
25.7
g
9
%
Fiber
3.7
g
15
%
Sugar
1
g
1
%
Protein
22.8
g
46
%
Calcium
60
mg
6
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.