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Baked Creamy Chicken Taquitos

13 Oct

I have been a bad blogger.  Really bad.  Lots of life events over the past eight months, including an engagement and a move, have changed my priorities. Instead of cooking and blogging, I’ve been planning a wedding.  In case you aren’t aware, planning a wedding takes up a lot of time.  Quick and easy is my new life motto when it comes to food.

When I can prep something on a Saturday or Sunday, then pop it in the oven directly from the freezer later in the week, and have it taste good…I consider it a small victory.  Using a rotisserie chicken makes this even easier!  This is a great appetizer to bring to a football watching party, too.

Photo of baked taquitos, refried beans, and salsa

  • 3 ounces cream cheese, softened
  • 1/4 cup tomatillo salsa
  • 1 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 tbsp chopped cilantro
  • 2 tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • Small flour or corn tortillas
  • Pinch of salt

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder, and garlic in a large bowl. Once combined, stir in the cilantro, green onions, chicken, and cheese; mix thoroughly.

Heat 2-3 tortillas at a time in the microwave between two paper towels until they are soft enough to roll (about 20 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with refried beans and salsa for dipping.

To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a freezer bag.  Taquitos may be stored up to 3 months. To bake a frozen taquito, preheat oven to 425 degrees and bake for 15-20 minutes. No need to thaw first! How easy is that!?

Source: Pennies on a Platter

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Posted by on October 13, 2012 in Main Dish

 

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