May 10, 2011

Baked Creamy Chicken Taquitos

Update from Stacie:
Carrie made these last week and posted the recipe, and I had bookmarked the recipe several months ago. I don't know what took me so long to try them! I just made these tonight and had to add that we LOVED them. One of the best things I've ever made for the family, in fact.

Here's the rest of the post from Carrie:

I found this recipe (and borrowed her picture, I forgot to take one before we snarfed them all down!) on Our Best Bites. Click HERE for the link to their page, with more pictures, etc. of the recipe. Let me just say, these are super easy, and even more super good! I changed a couple things, mostly to use what I had on hand. See their site for the original recipe. They really are so good! For me, this made 7 Taquitos on regular sized flour tortillas.

1/3 C (3 oz) cream cheese
1/4 C salsa (I used my homemade regular salsa. Original recipe calls for a green salsa)
1T fresh lime juice
1/2 t cumin *(I used Mrs. Dash "Table Blend" seasonings in place of all individual seasons listed)
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro *I omit, I hate cilantro!
2 T sliced green onions
2 C shredded cooked chicken
1 C grated cheese, mozzarella, pepper-jack, or your favorite. I used mozzarella.

small flour tortillas *I love the fresh, uncooked ones. (and actually, corn ones are 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 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.

Cook your tortillas on the stove top and set aside. If using pre-cooked tortillas, 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. 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 them in salsa, sour cream, or guacamole! Yumm-O!

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