Baked Chicken Taquitos
Would you guys think that I am weird for not ever having tried homemade taquitos? As a matter of fact, as I thought more and more… I can’t even recall if I have ever tried store-bought or restaurant taquitos before. Still, I was really excited when I saw this recipe from Josie over at the Pink Parsley blog because Red loves those taquitos from our grocery freezer section; and when I mentioned this recipe to him, he made sure that we added this in our weekly menu. Why didn’t I find this recipe sooner? Because we really really loved these! They’re relatively quick to put together if you already have the cooked chicken breast ready (maybe from a leftover rotisserie chicken), and you can pick up some fresh salsa from your local grocery store’s deli. I actually used the leftover Creamy Tomatillo Sauce as a dipping sauce instead of a regular salsa, and it was delicious. I actually didn’t have any leftover to freeze; but next time, I would probably triple this recipe and freeze a half for a quick supper in the future. Thanks for sharing a great recipe Josie!
Adapted from Pink Parsley
3 oz cream cheese, softened
1/3 cup salsa verde, or your favorite salsa
Juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
Kosher salt and freshly ground black pepper
Preheat your oven to 425 degree F, and line a baking sheet with either parchment paper or spray lightly with a cooking spray.
In a large mixing bowl, combine the following items together: cream cheese, salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Add the chicken and cheeses, mix until combine.
Season with additional salt and pepper to your liking.
Next, warm up the corn tortilla for easier handling: dampen two pieces of paper towel, and place 6 pieces of corn tortillas between the two dampened towels. Put the stack inside a large plastic bag, leave the seal open. Microwave for 1 minute.
Working quickly, place 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Line them up on a baking sheet with seam sides down. Fill the rest of the tortillas with the remaining filling.
Spray the filled taquitos with cooking spray lightly, sprinkle with salt. Bake for approximately 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with with your favorite toppings (salsa, sour cream, and/or guacamole).
Yield: 3-4 as first course
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