Friday, January 6, 2012

Creamy Chicken Taquitos

We had our friends over last night for dinner, so of course I tried a new recipe. I found these awesome taquitos I wanted to try. They were awesome! Super yummy, quick, and easy...and packed full of cheese! We had this with asparagus, my mom's awesome guacamole and Mexican rice thanks to Mel.

Photo Credit to Me (and Laurel for letting me interrupt her
enjoyment of dinner since we had devoured ours)
Creamy Chicken Taquitos
Makes 12-16
1/3 cup (3 oz) cream cheese, softened
1/4 cup salsa
1tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoon chopped cilantro
2 green onions, sliced
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (Used cheddar)

12-16 small flour tortillas (I used medium, so only got 11)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and minced garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Be sure not to over-fill as the chicken mixture will expand and bubble during baking. Then roll it up as tight as you can. {If using corn tortillas, heat in the microwave to make them more pliable before rolling.} 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 and sprinkle some kosher salt on top. Place in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with salsa, sour cream, or guacamole.

Recipe Source: Mrs Harding Cooks

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