Wednesday, March 27, 2013

Baked Creamy Chicken Taquitos

You know when you hear people talk about healthier versions of foods that "taste just as good as the original" and you know they're lying? Like low-fat mayonnaise or ranch, or homemade baked taquitos instead of the original fried crispy version. Except for these lightened-up taquitos really do taste just as good (if not better!) than the originals fully fattened fried versions! In fact, they turned out so nice and crispy that Neal was shocked that they weren't fried. Spraying the tops of the tortillas with cooking spray and baking them in a hot oven makes everything nice and crispy and without that oily taste that fried foods always have. I made the chicken version of these taquitos because that's what I had in the fridge, but these would also be awesome with ground or shredded beef, or even vegetarian-style for a change. Perfect for a football party or for a quick and easy weeknight meal with your family. We dipped ours in Creamy Cilantro Dressing which was uh-mazing! But they'd also be great in sour cream, salsa or guacamole. Recipe and picture adapted from Our Best Bites.
  • 1/3 cup (3 oz.) cream cheese
  • 1/4 cup green salsa or diced green chilies
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 3 Tbsp. chopped cilantro
  • 2 Tbsp. diced green onions or yellow onions
  • 2 cups shredded cooked chicken
  • 1 cup grated pepperjack cheese
  • White corn tortillas
  • Cooking spray
Preheat the oven to 425 degrees.  Spray a baking sheet with cooking spray.  Heat cream cheese in the microwave for 20-30 seconds or until softened. Add green salsa/green chilies, lime juice, cumin, chili powder, onion powder, garlic powder and the chopped cilantro and stir to combine. Add the onions, chicken and cheese and combine well.

Place 3 or 4 tortillas in between damp paper towels and microwave for 30-40 seconds, or until they are soft enough to roll without cracking. If yours start to crack, heat them longer and dampen your paper towels.

Place 2-3 Tbsp. of the chicken filling on the lower third of a tortilla and roll up tightly. Place seam down on the baking sheet and continue until all of the chicken mixture is gone. Spray the tops lightly with cooking spray and bake in the oven for 15-20 minutes or until crisp and the ends start to turn light golden brown. Remove from the oven and let sit on the pan for 5 minutes to cool slightly. Serve warm with your preference of sauce.

1 comment:

  1. Not joking; I made these for the first time last week. They were delicious! I'll have to try them with the creamy cilantro dressing. Yummy!!!