February 19, 2015

Baked Creamy Chicken Taquitos

Oh my freaking deliciousness. Not even joking at how amazing these gems taste and how easy it is to make these...and dare I say...freeze them???

wish I could say I created this recipe on my own, but I have to credit Pennies on a Platter. THANK YOU! I made a batch of these last night using flour/corn tortillas so I only managed to make 4 giant taquitos, but I suppose if you get smaller shells you should be able to make more "bite-sized" pieces.

There are directions below on how to freeze these, I didn't follow them but the ones that I baked and then froze, and then thawed out to bake again...they came out perfectly delicious :)

Enough talking!

  • Tortilla shells or actual small taquito shells
  • ¾ stick cream cheese (250g)
  • ¼ cup green salsa 
  • 1 tbs lime juice
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp onion powder
  • 2 cloves garlic, minced
  • 3 tbs chopped cilantro
  • 3 tbs sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded marble cheese (optional) --> probably don't even need this because I couldn't taste it

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

  • In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese, mix thoroughly.

  • Spoon ¼ of the cheese mixture at the lower third of the tortilla, roll the tortilla tightly, spread a small amount of mixture at the tip of the tortilla, roll to secure and place on baking sheet seam down. 

  • Spray the tops lightly with cooking spray and sprinkle generously with salt. Bake for 15 minutes or until crisp and golden.

  • Serve with salsa, sour cream or guacamole.

*To freeze: before baking, flash freeze the taquitos in a single layer on a baking sheet, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 20 minutes (flash freeze means freezing the taquitos in a single layer for 20 minutes (until hardened) so that when you add them to the freezer bag they will not all stick together).*