Baked Creamy Chicken Taquitos
Source: OurBestBites.com
Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup green salsa (I didn't have any so I used 1/8 cup green enchilada sauce instead, then just froze the rest of the sauce to use for enchiladas later)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used some shredded mexican blend cheese)
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray
Instructions:
Preheat the oven to 425 degrees. 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 garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
The corn tortillas are harder to roll without cracking. For the corn 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 come unrolled right away, just try heating them longer and try the paper towel thing.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup green salsa (I didn't have any so I used 1/8 cup green enchilada sauce instead, then just froze the rest of the sauce to use for enchiladas later)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used some shredded mexican blend cheese)
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray
Instructions:
Preheat the oven to 425 degrees. 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 garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
The corn tortillas are harder to roll without cracking. For the corn 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 come unrolled right away, just try heating them longer and try the paper towel thing.
Place 3 Tablespoons 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. Makes around 12 taquitos.
Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.
I also made the cilantro lime rice that is also on her website.
Café Rio Lime Cilantro Rice Source: my mother-in-law Sheri Denney
Ingredients:
2 Tablespoons butter
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin
Instructions:
In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Ingredients:
2 Tablespoons butter
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin
Instructions:
In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Yum, yum. All our tummies are happy and satisfied tonight, sadly, it has been awhile since that has happened. It seems like a lot of ingredients and work but it really wasn't bad at all. Enjoy!
