Happy, happy weekend! My pansies are planted, my windows are open, and my mood is relaxed! Coffee is being drunk, movie watching is commencing, and meal planning will be happening in a bit. I also went to Target today and found a comforter set on sale for $50(!!!!), bought some colorful pens, a binder to organize blog stuff, some pet food, and a dog toy. I can never walk out of there without a hodgepodge of stuff. So altogether, the weekend has started successfully. I love Saturdays!
I tend to make new things all the time, and find it a rare thing when I make a recipe over and over again. This is one of those rare recipes. Who knew that homemade taquitos were so easy to make? These are baked rather than fried, so they are healthier than regular taquitos, and, unlike the store-bought ones, you know exactly what is in them, so that’s something to feel good about too! These would be great as an appetizer, but we like them so much, that we usually have them as a meal, alongside some rice and beans. Another awesome thing about this recipe… it freezes wonderfully. You can make a bunch, freeze whatever you aren’t eating that day, and have them for a quick and easy meal for some future night when things are super-busy!
Creamy Chicken Taquitos
Makes about 12-16 taquitos
3 oz cream cheese, softened
1/4 cup salsa (homemade or store-bought)
1 Tbsp freshly squeezed lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp cilantro, chopped
1-2 scallions, chopped
2 cup cooked, shredded chicken
1 cup shredded cheese (i.e. cheddar, monterey jack or pepper jack)
10-16 6-inch flour tortillas
1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, a silicone mat, or parchment paper.
2. In a large bowl, mix together the cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, scallions, shredded chicken, and cheese, until well combined.
3. Microwave tortillas about 20-30 seconds to make them easier to roll. To assemble taquitos, lay a tortilla flat on your surface, and place about 2-3 Tbsp of the filling down the middle. Roll up tightly, and place on prepared baking sheet, seam side down. Repeat with remaining tortillas.*
4. Spray the tops of the taquitos lightly with cooking spray and sprinkle on kosher salt. Bake for 15-20 minutes until golden brown and crisp. Serve with sour cream, salsa and guacamole if desired.
*At this point you can freeze the unbaked taquitos- just place the baking sheet in the freezer and let chill for 30-60 minutes. Then transfer to a freezer-safe bag. When you want to cook them, just remove from freezer and bake frozen, adding a couple minutes onto the cook time. Do not thaw before baking.