Thursday, March 31, 2011

Baked Creamy Chicken Taquitos

Here's  another recipe my family thought was absolutely heavenly! (They were eaten while watching BYU play Florida...they helped take some of the sting out of the loss!!:))  They were really pretty simple to pull together and I love that they are baked and not fried.  And the creamy chicken concoction inside...I could have just eaten it with a spoon (in fact I did have a couple spoon fulls!)  Very very yummy!

Baked Creamy Chicken Taquitos
(sorry you can't really see the yummy insides!) 
UPDATE:  Pictured with Spanish good together!!

1 package (8 oz.) cream cheese
1/2 cup green salsa (I used my Green Enchilada Sauce recipe...I made tons last fall and froze quite a bit and just defrosted it and it worked perfectly, but feel free to use whatever kind you like or have on hand!)
Lime juice from 1 lime
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3-1/2 cup chopped cilantro (depending on your love of cilantro...mine is a 10...I absolutely adore cilantro!:))
3-4 green onions, sliced
3 boneless, skinless chicken breasts, cooked & shredded
1 cup grated pepperjack cheese
fajita size flour tortillas (all I had was regular sized...forgot the smaller ones at the store!! ours ended up being a little bigger, but it still worked great, they were just more like burritos than taquitos)
cooking spray
kosher salt

Preheat oven to 425 degrees. Line a cookie sheet with a Silpat (or if you're like me and really want a Silpat but haven't gotten one yet...just use tinfoil and spray with some cooking spray).

Soften cream cheese in microwave for 20-30 seconds or until nice and soft and melty.  Stir in green salsa, lime juice and spices until well mixed and then add the cilantro and green onions.  Stir in chicken and pepperjack cheese and combine well. 

Working with 3-4 tortillas at a time, briefly heat in microwave so they are malleable and easier to work with.  If you skip this step some (or all) might break down the side when you roll them up.  Spoon 2-3 tablespoons of mixture onto your tortilla, if you're using the small ones, if you've got the burrito sized tortilla spoon in about 1/3 cup of chicken.  Roll them up tightly and place seam side down on your baking sheet, making sure that they are not touching.  Lightly spray the tops of the tortillas with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

We used salsa and sour cream for dipping, but wished we would have had some guacamole!!  Next time I make these I will make sure we do!!   Enjoy!
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