Thursday, January 07, 2010

Baked Creamy Chicken Taquitos served with Taco Rice

My oldest son LOVES Taquitos, but they are so darn expensive and you don't get that many. I found this recipe on the internet, and let me just say, I will never buy another Taquito again! My pickiest eater ate two of them! Yes, two of them!! My other 2 smaller kids didn't care for them, so next time I will make them some beef filled ones. My husband, in between bites, kept saying, "wow, these are good." It was so funny, he usually is a very quite eater. Of course my 12-year old approved as well. So, for the New Year, this dish gets 2 thumbs up!

The Menu:
Baked Creamy Chicken Taquitos served with Taco Rice ( <-- click for recipe)

The Original Recipe:
I didn't do anything different to this recipe. It was perfect as is! Oh wait! I did change one thing. I used taco blend cheese for the kids and the hot pepper jack for the rest of us.. They were both delicious!

*** I have an update:
I have made these a few times, and I always use flour tortillas. Last night for the first time, I used canned chicken. I used 2 cans. It turned out GREAT!! Sooooo much easier than cooking anything. I softened the cream cheese in the microwave, and added everything else to that bowl. I threw it all in the tortillas, and voila.. I used 1 bowl and 1 baking sheet and 1 spoon. That was the total of dishes that needed washed. It was very easy that way.. and just as good imo!

Baked Creamy Chicken Taquitos

Recipe by

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

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C grated pepperjack cheese

small corn tortillas

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 come 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.

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.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

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