Monday, September 12, 2011

Creamy Chicken Taquitos

Carl and I love Mexican food, so when I found this recipe for chicken taquitos on Annie’s Eats, I had to try it. These chicken taquitos are so flavorful and perfect, a far cry from the Jose Ole frozen ones I ate as a kid (Carl says he’s never had a frozen taquito, what the heck?) I will definitely be making these again; they were perfect for our weekend lunch.

4oz cream cheese, softened
¼ cup salsa
1tbsp. lime juice
1tsp. chili powder
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
2 cups shredded cooked chicken
1 cup shredded cheese
10-12 6-inch flour tortillas
Cooking spray

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

In a large mixing bow, combine the cream cheese, salsa, lime juice, spices, cilantro, chicken and cheese. Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling. Spray the tops lightly with cooking spray and sprinkle with a pinch of salt.

Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa.

Recipe adapted from Annie’s Eats.


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