Thursday, April 7, 2011

Baked Creamy Chicken Taquitos

A few friends have been telling me that I needed to try this recipe. We ate these for dinner tonight and they were delicious! I had to hurry and put them on here! I made a few with flour tortillas and a few with corn, and both were really good. I mixed a little of my leftover green salsa with some sour cream to make a dip. The recipe made 15, but I put a little more filling in the flour tortillas. 

Baked Creamy Chicken Taquitos
ourbestbites.com
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic OR 1/8 tsp garlic powder
3 TBSPs chopped cilantro
2 TBSPs sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

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 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.)
3. 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 come unrolled right away, just try heating them longer and try the paper towel thing.
4. 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.
5. 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.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, or guacamole.

4 comments:

Kristy

mmm, this looks so yummy! I'll have to try this.

Aviles Family

Okay 2 questions. What is your green salsa recipe? and what is granulated garlic? Is that in the seasoning aisle?

Christine

Hey Memory, Here are your answers:

1. I bought a small can of Herdez salsa verde. If you want to make your own, here's a recipe I've used in the past.
Salsa Verde
2 tomatillos, chopped (remove papery skin)
1 4 oz can mild green chilies
1 green onion
2 TBSPs fresh cilantro
1 1/4 TBSPs sugar
1/4 tsp ground cumin
1/4 tsp salt
Pinch ground black pepper
Combine all ingredients in food processor.

2. I didn't use granulated garlic. :) I probably should have noted that. I've never bought it before, but it's similar to garlic powder just more granulated. I used garlic powder. When substituting garlic powder for granulated garlic you are supposed to use half the amount called for. So in this recipe you'd use 1/8 tsp garlic powder. Maybe I'll change that in the recipe.

momma street

I told you these bad boys were good!! Glad you liked them too!!