Wednesday, February 16, 2011
Creamy Chicken Taquitos
I just discovered the Our Best Bites website a couple of weeks ago. I'm in love. So is everyone else in the food blog kingdom, I think, because they're crazy popular. And I can see why. I tried this Creamy Chicken Taquitos recipe from their site and am seriously impressed. They're so, so good! The hubby and I both love frozen taquitos but they're expensive and let's face it... I really have no idea what really goes into those babies. This homemade version is actually quite healthy. And they don't taste healthy - the best part. :)
The only downer was that they do take a bit of time to make. Of course, I cooked and shredded my own chicken, so that may have been the problem. If you used canned chicken, it would probably be much easier.
Oh, and the corn tortillas? Total pain. Make sure you microwave them the whole 30 seconds AND use the paper towel method. Those babies will crumble if you don't.
Creamy Chicken Taquitos
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn tortillas (the recipe says flour ones work good as well)
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. (30. Do 30... trust me on this.) 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 Tbsp 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 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.
Great dipped in salsa, sour cream, or guacamole.