Monday, August 9, 2010

Baked Creamy Chicken Taquitos

These are seriously TO DIE FOR. They got eaten up so fast at our house! I got the recipe from The Girl Who Ate Everything, and as usual, made a few changes...such a non-conformist :) They freeze great, too, so I'll make up a double batch and stick them in the freezer so we can pull out a few at a time! (instructions below). Anyway, enjoy!

1/3 c. (3 oz) cream cheese
1/4 c. salsa
1Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. granulated garlic or garlic powder
3 Tbsp. chopped cilantro
2 c. shredded cooked chicken
1 c. grated Pepperjack cheese
about 16 small flour tortillas
cooking spray

*Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

*Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge).

*Place 2-3 Tbsp. of chicken mixture on the 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 salt on top.

*Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

 **To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.