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Chicken Taquitos

Contributed by Cheryl Stewart

Prep
Cook
Serves 16people
Ingredients
2
chicken breasts
1/2
stick celery
1
onion
4
garlic cloves
2
chicken bouillon cubes
1
tbsp olive oil
1
tsp butter
1
red bell pepper
2
tomatoes
Directions
1.
Place chicken breasts in a pot with 1/2 stick of celery, 1/4 onion (chunk piece), 2 whole garlic cloves, 2 chicken bouillon cubes.
2.
Cover with water and boil for 10-15 minutes.
3.
Cool and shred the meat (save the broth).
4.
In a fry pan, add 1 T. olive oil, 1 tsp. butter, 1/2 minced onion, 1/2 minced red bell pepper, 2 medium diced tomatoes, 2 minced garlic cloves.
5.
Saute until veggies are soft.
6.
Add the shredded chicken, 1/3 C. broth, salt and pepper.
7.
Simmer gently until most of the broth is evaporated.
8.
Place 1-2 T. mixture onto each tortilla.
9.
Roll up tightly, and hold in place with toothpicks.
10.
Place on cookie sheet.
11.
Brush with oil and bake at 375 until browned (about 15-20 minutes).
12.
Note: You can save time by using a pre-cooked roasted chicken from Costco. I have also made these using leftover roast meet and they are *chefs kiss amazing!

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