Creamy Chicken Taquitos

31 May

I love finding recipes that are easy and delicious enough to be make-againable.  This is definitely one that will be joining my regular rotation and probably becoming one of my go-to recipes when I need to bring someone a freezer meal!  The recipe doubles easily, and you can cook the taquitos from frozen in about 25 minutes.  They taste just like those taquitos you buy in a box for $10 or something equally ridiculous, and these don’t have your entire day’s sodium content in two little rolls.

After making them, a couple people randomly mentioned they had made the same thing that week so I clearly wasn’t the only one who thought these looked good!

I’ve made these a couple times now and the filling ingredients are super flexible, another feature of a great recipe for those of us whose grocery list is sometimes less than perfectly planned.  Adjust the spices to your taste and the number of kids eating with you – Gemma is not a fan of spice so I take out some of the mixture before throwing in the jalapeno and chili powder.

Also, I liked them with regular cream cheese but Carl and my mother-in-law are strongly anti-cream cheese so when I made this for them I substituted a combination of vegetable cream cheese spread and ranch dressing (this blog makes me give away all my secrets, after swearing to them both there was no cream cheese present 😉 ).  I have found in general that the flavoured cream cheese spreads, especially vegetable or herb and garlic flavour, give the same creaminess I’m looking for but don’t have that distinct “cream cheese” taste and they have saved me many a time.  Just don’t try this trick on your next cheesecake.

And make sure you line your baking sheet with foil or parchment paper since there is cheesy spillage and that stuff is a you-know-what to clean off.

CREAMY CHICKEN TAQUITOS

3 oz cream cheese, softened (or substitute Ranch dressing)

1/4 cup salsa

1 tbsp fresh lemon or lime juice

1 tsp chili powder

1/2 tsp cumin (this is what really makes them taste like the store-bought taquitos!)

1/2 tsp onion powder

2 cloves garlic, minced or finely grated

3 tbsp chopped parsley

2 green onions, chopped

1 jalapeno, seeded and chopped

1/2 cup chopped red or yellow pepper

2 cups cooked chicken, shredded or finely diced

1 1/2 cups shredded cheddar or Monterey Jack cheese

12 6″ flour tortillas

Cooking spray

DIRECTIONS:

Preheat oven to 425.

In large bowl, combine all ingredients except tortillas and cooking spray, mixing until very well combined.          Microwave tortillas for 20 seconds to make rolling easier, then spoon 2 heaping tablespoons of filling down the middle  of each tortilla.  Roll tortillas up tightly and place seam-side down on a foil-lined baking sheet.  Spray the tops lightly with cooking spray (this helps them brown and crisp).  At this point, you could freeze the taquitos and cook from frozen another day, or bake for 15-20 minutes until crisp and golden brown.  Serve with sour cream.

Recipe adapted from Annie’s Eats.

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2 Responses to “Creamy Chicken Taquitos”

  1. Kim May 31, 2011 at 6:34 am #

    Chelsea also recommended these. I will have to try them some time when Erin isn’t home 🙂

  2. Alyssa May 31, 2011 at 4:42 pm #

    Okay, so I baked them from frozen this evening and they turned out fine. No mushiness. The only thing is that they crisped after 10 mins in the oven, when Annie said that they would take longer to cook from frozen. Maybe if they are at 400 degrees, then they will warm inside and still crisp nicely on the outside.

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