Wednesday, November 2, 2011

Baked Creamy Chicken Taquitos

I found this recipe at Our Best Bites. I changed it just barely by using a real onion (I use white onino and leave out the green onion from the original recipe) and real garlic instead of the powder. Also, I forgot to use the lime juice the first time and the second time I didn't have any, but it was still great. LOVE these and so does my family. I don't really like them with flour tortillas, but Kylee doesn't like corn so I do a couple flour ones just for her and Dylan.

1/2 onion, chopped small
1 large garlic clove, minced
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
3 T chopped cilantro
2 C shredded cooked chicken (I like to put chicken tenders in the crockpot for a few hours so they are all ready when I start to make dinner and they are tender and yummy)
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Preheat oven to 425 degrees. Saute onion and garlic in a little olive oil in a small pot. Add cream cheese and green salsa and stir so cheese can melt. Add seasonings, lime juice, cilantro, chicken and pepperjack and mix together. Warm tortillas in microwave using a wet paper towel. You have to warm them or they will not roll well and they won't stay rolled. Scoop some of the chicken mixture (about 3 T or as much as you like) onto the bottom third of the tortilla and roll up tight. Place seam side down on a greased baking sheet. Make sure they are not touching each other. Spray taquitos with Pam and sprinkle with salt (gives it the deep fried taste). Bake for 15-20 minutes or until they are crisp and edges are starting to brown. Serve with salsa and guacamole. Or just mash up an avocado and mix it with some sour cream. Yum!

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