Chicken Taquitos

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This is an older recipe that we have tried and loved, but Stef can never find it, so here it is on our blog. I give these a 9.5. This came from ourbestbites.com, and I have only made a couple of changes that I have put in bold behind the original recipe.

 

Baked Creamy Chicken Taquitos

Posted By sara On 04.30.2009 @ 11:01 pm

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese (I use light 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 (I increase this by about 1-2 T.)
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!) (I just boil chicken and shred it in the food processor)
1 C grated pepperjack cheese (I use plain Monterey jack)

small corn tortillas (and actually, flour ones are really good as well) (I use flour)
kosher salt
cooking sprayHeat 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.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Article printed from Our Best Bites: http://www.ourbestbites.com

URL to article: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

Comments

  1. thejohnmfamilyOctober 18, 2018 at 11:59 AM

    so, we always use Pepperjack, and we also use the Mexican chicken from carlsbadcravings.com smothered burritos. Homemade chili verde makes them very awesome.

    ReplyDelete

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