Monday, April 30, 2012

Baked Creamy Chicken Taquitos

One of my favorite all time meals ever are these little babies- Creamy Chicken Taquitos. I was first introduced to them from an article in the LDS Living Magazine about these two amazing friends who had a food blog together called Our Best Bites (I'm pretty sure most of you have heard of them but if you haven't, you must check them out!). I made the recipe using the magazine article and then was so impressed that I checked out their website. I've been a fan ever since! I even stood in line in Puyallup, WA last fall while they were on tour for their new cookbook so they could sign mine and get a picture with them.

Anyway.... back to the yumminess. The Creamy Chicken Taquitos are really yummy and super kid friendly. My kids eat them up like crazy and beg for more, and these are perfect for larger crowds so we always make them when we have the missionaries over for dinner. These would be perfect for Cinco de Mayo too, which is five days away!!!

Just a little trivia for you- If you use the corn tortillas these will be "taquitos" but if you use the flour tortillas (like I usually do) they are technically "flautas" but no one is going to care what you call them because they are just yummy no matter what.
The flavors of cream cheese, cumin and lime really steal the show here!

This is the yummy mixture that you get to roll up. Doesn't it look amazing?! You want to put the mixture on the bottom third of your tortilla. This is so you can easily tuck the edge of the tortilla under as you roll it up tight.

Mmm..... all ready to go into the oven!

Baked Creamy Chicken Taquitos
recipe from Our Best Bites

1/3 C (3 oz) cream cheese (maybe I use more like 4 oz.)
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas  (or flour tortillas, the small fajita size)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. This totally helps with the cleaning up process!

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 (you might want to do this with the flour tortillas too). 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. Serve with sour cream, guacamole or salsa.

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