September 6, 2014

Baked Creamy Chicken Taquitos

 This is one of those recipes that once you try it you will make it again and again. In the same week even. I made these 3 times in 2 weeks and again a couple weeks later.
I can't believe how good these are! The flavor is incredible and they are so addicting! Those Our Best Bites girls really know what they're doing.
You can freeze these, too, which would make a great lunch or dinner when you're low on time.
Do yourself a favor and try these as soon as possible. They are too good to be true!


Baked Creamy Chicken Taquitos
Adapted from Our Best Bites
3 oz. cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa

1 Tbsp. fresh lime juice
1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder

3 Tbsp. chopped cilantro


2 cups shredded cooked chicken (Click for great how-to)
1 cup grated cheddar cheese

8-12 small flour tortillas

kosher salt

cooking spray or olive oil

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. 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 garlic powder. Stir to combine and then add cilantro.
3. Add chicken and cheese and combine well. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1-inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another.
4. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.
5. 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.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 degrees and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

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