I don’t know about you guys but Pinterest has seriously refueled my passion for cooking. I have and always will be a cook but seeing all the recipes I have pinned all gathered nicely makes it so much easier for me to make my weekly meal plan. Jim was joking on Saturday that I must be on a Mexican food kick because everything, and I mean everything I have prepared has been Mexican inspired. Oh well, he better not be complaining after only hearing for three months is, “I cannot wait for you to cook again”. Well, my dear hubby you get what you get and if that means we have the same staple ingredients every night just mixed up a bit then consider your wish granted! I kid, I kid! I know I have made this recipe before or something like it. I could eat these everyday, seriously. They are so good and you can easily switch them up for that picky eater. I made one small taquito for P since I only had two small flour tortillas left. That one was the perfect size and I would have gotten more out of the recipe and probably enough to freeze for another night which, I am going to do before this little man arrives! Seriously give them a try…your tummies will thank you (and hopefully me!)
Baked Creamy Chicken Taquitos
Recipe Adapted From: Our Best Bites
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 (I omitted because I am out)
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (to me, maybe because I am preggo this was a lot for me, if your not a huge fan of cilantro kick it back to 1 T)
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used Sharp Cheddar)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder (I omitted because I am out)
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (to me, maybe because I am preggo this was a lot for me, if your not a huge fan of cilantro kick it back to 1 T)
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used Sharp Cheddar)
small corn tortillas (I used large flour since I only had a few small ones left, which in my opinion taste way better for baking)
kosher salt
cooking spray
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 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.
How in the heck did I miss this deliciousness? Definitely going to try this out soon!