Thursday, August 11, 2011
Creamy Chicken Taquitos
Recently I made enchiladas that blew John's mind. He was obsessed with them. Since that meal was such a hit I decided to try another Mexican inspired meal and see if it was as big of a hit. These taquitos were quite the rage in the blog world a few months ago so I decided to give them a shot.
Honestly, they couldn't have been any easier to make! Mix some stuff together, stuff it in a tortilla, and roll it. It was super easy and resulted in a delicious meal. Best of all they freeze well which means I will be making these again as part of my meal prep for before the baby comes. I am not a huge Mexican fan and even I really enjoyed these. If you are like my husband and love Mexican I'm sure these would be perfect for you.
Source: Pink Parsley
3 ounces cream cheese, softened
1/3 cup salsa verde
Juice of 1/2 lime
1 tsp. chile powder
1/2 tsp. ground cumin
Pinch of cayenne powder
1/2 tsp. onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 tbsp. chopped scallions
2 cups cooked, shredded chicken
1 cup shredded cheese (Monterey Jack, cheddar, etc.)
8-12 (6 inch) tortillas, flour or corn
Salt and pepper
1- Preheat the oven to 425 and grease a cookie sheet.
2- In a large bowl combine all of the ingredients, from the cream cheese to the shredded cheese. Stir well until all ingredients are evenly coated. Season with salt and pepper.
3- Fill each tortilla with 2-3 tbsp of filling, rolling tightly. Place seam side down. Continue until all tortillas are filled. Spray with cooking spray and sprinkle with salt.
4- Bake 15- 20 minutes, until golden and crisp. Serve with salsa, sour cream, etc.