Baked Creamy Chicken Taquitos
recipe slightly adapted from www.ourbestbites.com
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1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 T fresh lime juice
1/2 t cumin
1/4 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbls chopped cilantro
1 green onion sliced, whites and greens
2 chicken breasts cooked and shredded (I like to cook mine in the crock pot in 1 cup of chicken broth with parsley for 3-4 hours)
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
Small corn tortillas
kosher salt
cooking spray
Heat over to 425. Live a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and 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. It helps to place them between damp paper towels, or even wet the tortillas and wrap in paper towels for about 20-30 seconds. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and the paper towel thing.
Place 2-3 Tbls of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll 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 with kosher salt on top (it is so good with this salt on top!!)
Place pan in over and bake 15-20 minutes or until crisp and ends start to get golden brown. Serve with the following dipping sauce.
Creamy Ranch Dipping Sauce
1/4 cup Hidden Valley Ranch Dressing
1/4 cup green salsa
1 Tbls chopped cilantro
1/8 tsp cumin
Mix all together and let set in the fridge while taquitos are cooking and serve as a dipping sauce or drizzled over the top.
Jess--I do these all of the time, but I use the raw flour tortillas, cook them first and then bake to crisp them up! We don't really do corn tortillas here! Zach ate them one night and said, "My mom never makes anything like this!" He loved them!
ReplyDeleteKatie I will have to try it with those tortillas. We bought some really good corn tortillas from Trader Joe's the other night, and Jon commented that they were a lot better than the normal corn tortillas I normally buy....guess I need to quit buying cheap Walmart brand. But the corn is really good, you should try it again. Try the sauce next time, it is good to dip in. Thanks for the comment!
ReplyDeleteMade these tonight. Big hit with the kids and I loved the dipping sauce! I made both flour and corn. I am a corn fan myself, but my kids liked the flour. Flour was a little easier because it didn't crack as easily, but I think I will still make a few corn just for me. :) Thanks so much.
ReplyDeleteAmy, thanks so much for you comment, I am so glad this was a hit for your family as well and that you liked the dipping sauce. Thanks for the feedback, we LOVE it!
ReplyDeleteZach's Mom has now made them for him and his siblings. They loved them and they keep asking me to make them again. SUPER yummy and easy! I will try them with corn next time because I love corn tortillas!!
ReplyDeleteGreat recipe Jess! We made these tonight and I couldn't help but snitch a little bite of the filling here and there while rolling the tortillas. They are SO good. These are a new family favorite! I love the dipping sauce, too. I doubled the taquito recipe and made a ton so I could freeze some to use later for a quick lunch. Keep the recipes coming!
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