June 21, 2011

Creamy Chicken Taquitos

If there is one food that has been on our menu plan weekly for the past month, it is these delectable taquitos. I've always like taquitos; they're yummy, crispy and so portable. I tend to like anything that I can hold in my hand and eat without touching a utensil. But I usually don't like to buy ready-made taquitos. I have issues with other people (or even worse, some machine in a factory) preparing my meat. Not that it wouldn't be tasty but I like to know exactly what kind of meat I'm putting in my mouth.

Yes, I have control issues, but I hate gnawing on fatty meat pieces. I like to be in charge, especially when it comes to my food.

Anyway, these are great since no deep frying is involved and they are quite simple to make. I'm all about simplicity nowadays. Oh, and due to my husbands aversion to salsa and anything even resembling onions I leave the green salsa, onion powder and green onions out and increase the amount of lime juice and rest of the spices. They taste delicious that way too. I like to enjoy these with some Guacamole and wash 'em down with some homemade lemonade. Yum!

Baked Creamy Chicken Taquitos (from Ourbestbites.com)

1/3 C (3 oz) cream cheese
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 (for extra yumminess, use grilled taco chicken!)
1 C grated mexican blend or pepperjack cheese
flour tortillas
kosher salt
cooking spray

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. 
2. 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.
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Or use uncooked tortillas: Cook one and fill it while another tortilla is cooking.
4. 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.

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