These were really easy to throw together and I even made extras to freeze and they were wonderful reheated for a quick dinner with corn and beans. We used corn tortillas but I think flour would be good too. Spraying with the oil and then sprinkling with salt gave these a wonderful faux-fried taste and texture.
Enjoy!
Baked Creamy Chicken Taquitos
Recipe and pic from ourbestbites
1/3 C (3 oz) cream cheese
1/4 C green salsa--I substituted a can of green chiles
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--I left this out since I didn't have them on hand
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese--we used sharp cheddar
small corn tortillas (and actually, flour ones are really good as well)
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.
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.
For freezer, I just rolled them, put them on a plate and froze them individually before placing them in a ziploc. To heat right from the freezer, bake at 425* for 20-25 minutes. Don't forget to spray and salt!
4 comments:
Those look good! My brother loves Taquitos so I sent this to him.
I love these too! So easy and so tasty!
Here's a simpler and probably more healthy version that I make, usually just for special occasions:
shredded chicken
salsa
small yellow onion, chopped
jack cheese, grated
corn tortillas
vegetable oil
Combine chicken, onions and salsa in a bowl (amounts vary depending on the amount of chicken you have). Quickly fry several (again, depends on amount of chicken, etc.) corn tortillas in oil (medium heat), one at a time, 10 seconds on each side or until the tortilla starts to bubble. Pat excess oil off with paper towels. Lie tortillas flat and then fill the center with chicken mixture. Cover with desired amount of grated cheese. Roll tortilla to make taquito and insert wooden toothpick. Bake on cookiesheet at 425 degrees for 10-15 mins or until tortilla starts to crisp.
The hardest part is keeping the tortillas in tact while frying. This is one of the best things I make, but it does take a lot of time, especially if not using leftover chicken.
Yum! I have made these but have never frozen them Thanks for the idea. My kids would love these in their school lunches. :)
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