Chad grew up eating taquitos but they are so bad for you. I love this recipe since it makes them so much healthier!
Baked Creamy Chicken Taquitos by Our Best Bites(go to the link for more complete pictures and tutorial)
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)
small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used cheddar and it was fine)
small corn tortillas (and actually, flour ones are really good as well) (I used corn)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. (I did the paper towel thing and it is important to do if you use corn tortillas! Worked like a charm.)
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
I forgot to write down how many this recipe makes, but I remember being happy that it made exactly the amount of tortillas I had and I think that was 16. I'll make sure to double check next time I make them!
3 comments:
We will definitely have to try these out. I love Mexican food and they look delicious! Do you think they would freeze very good to send in Nate's lunches?
We tried these this week and they were very good! I used cooked chicken, so it was a little bit more work. I have to try it next time with canned chicken. I made the guacamole that was posted under this recipe on the original blog and it was awesome! Only downside that Benson didn't like them. I even tried the "your cousins and Aunt Marne love these"! Didn't work. Oh well, more left for us adults!
we are making these again this week. YUM!
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