Monday, January 3, 2011

Baked Chicken Taquitos!

I found this extremely good recipe for Baked Chicken Taquitos from Our Best Bites. They have the most wonderful food imaginable! Of course I changed the recipe a bit to fit our particular needs, but it was still delicious! Delicious enough that Phil was excited to take them to work for lunch!

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice Did not use
1/2 t cumin
1 t chili powder
1/2 t onion powder I did not have this so I used dried chopped onions. It worked just as well.
1/4 t granulated garlic, or garlic powder I only had Garlic Salt, I didn't notice a difference
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese I used fiesta shredded cheese

small corn tortillas (and actually, flour ones are really good as well) I used small flour tortillas I liked them much better
kosher salt I did not have this either
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 green salsa, lime juice (I forgot to add this but I think it was a good idea since there was lime in the dressing that I made), cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it, We put it in a plastic bag and warmed them up for 20 seconds then flipped them over and warmed them for another 20 seconds. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. We did a little more of the mixture cause we like a lot! It did spill out while cooking though.

Roll them 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 kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. I do live at a high altitude so I don't know if that made a difference or my oven is just weird but I only needed ot cook them for 10 minutes and they were perfect!

Creamy Lime-Cilantro Dressing: This dressing is also from Our Best Bites

This is the dressing I used for dipping. It was a little too thin so I added Cream Cheese. I think next time I will do cream cheese instead of the mayonnaise.

1 pack (1oz) Hidden Valley Ranch Dressing Mix ignore the directions on the packet

I used Italian dressing mix.
1C mayo if you want it to be thick like a dip use cream cheese instead
1/2 C milk
1 lime I would only put in 1/2 a lime. It wa way too limey!
2 cloves garlic, roughly chopped again, we only had garlic salt it was still good though.
1/2 C roughly chopped cilantro since I put this in the blender I did not chop this up. The blender did it for me!
1/4 C green salsa* I doubled this but only to cover up most of the lime flavor
hot sauce I did not use this, I don't like it too spicy.

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

I hope you enjoy this recipe! We did!

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