Chicken Taquitos

I have finally joined the 21st century and bought a smart phone. After taking two weeks to defeat Angry Birds, I turned to cooking apps and fell in love with Epicurious' app. This chicken taquitos recipe is a healthier version of the one found here. While my stomach would love a fried taquito, my ass would not appreciate it.

Even though they weren't fried, they were still pretty tasty and the Epicourious app is now 1-0. Download this thing if you have a smart phone. You will love it too.

Ingredients:
1 lb boneless, skinless chicken breast
8 oz light sour cream
1 (4 1/2-ounce) can chopped green chiles
2 cups frozen organic corn, thawed
1 small red onion, diced
1 bell pepper, diced I used a combo of red and green
1 clove garlic, minced
2 cups shredded Monterey Jack cheese
Juice of one lime
1 tablespoon cumin
1 tablespoon chile powder
1 tablespoon freshly ground black pepper
1 teaspoon ground red pepper
24 whole wheat, low carb tortillas

Directions:
~Grill the chicken until done, allow to cool and shred with a fork.

~Combine the remaining ingredients, expect for the tortillas and mix thoroughly until well blended. Place a rounded tablespoon of the mixture onto each tortilla and roll tightly. Seal the edge with egg white and place seam side down on a baking sheet lined with either parchment paper or a silicone baking mat.

~Bake at 350 degrees for 20-22 minutes until the edges turn brown.

Makes 6 servings

recipe by: The Good Wife