Serves: 20
  • 2 cups cooked shredded chicken
  • 1 medium zucchini
  • ½ yellow onion, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons chopped cilantro
  • ½ cup grated cheese (cheddar or jack)
  • ½ teaspoon salt
  • fresh ground pepper
  • 12 corn tortillas
  1. Pre-heat oven to 400 degrees.
  2. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups).
  3. Heat oil in a large nonstick skillet over medium-high heat. Saute the onion until soft. Add the zucchini, chili powder, cumin and salt and cook for 5-7 minutes.
  4. Place mixture in bowl to let cool.
  5. Add shredded chicken, cheese, and cilantro and stir to mix.
  6. Lightly oil a baking dish.
  7. In a small sauté pan, heat about 1 tablespoon of oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side). Fill the softened tortilla with about 3 tablespoons of the chicken mixture, roll it up carefully, and place it seam sidedown on the prepared baking dish. Repeat with remaining tortillas.
  8. Place dish in pre-heated oven and bake until tortillas are lightly browned, about 8 to 12 minutes.
  9. Serve with black bean and corn salad and guacamole.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/05/18/taquitos/