Monthly Archives: April 2012

Creamy Chicken Taquitos.

I’ve been MIA for awhile… We’re preparing for Baby Girl to get here in less than 2 weeks, & my energy level hasn’t exactly kept up with the to-do list.

One item on that to-do list that I have been able to check off has been to make double batches of meals & freeze half, like these meatballs, & these taquitos:

I adapted the recipe from the Our Best Bites that have been all over Pinterest. Theirs uses green salsa & green onions; not having either of those on hand, I made mine “red” taquitos. (Or rather, since they’re creamy, maybe they’re “pink” taquitos.) I also decreased the spice factor a little, since The Munchkin seems to not sleep well after consuming moderate amounts of chili powder. Weird? Yes. Could just be correlation rather than causation, but it’s true.

  • 3 oz. Neufchatel cheese, softened
  • 1/4 cup medium salsa
  • 1 Tbsp. lime juice
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 2 cloves garlic, pressed
  • 1 1/2 Tbsp. dried cilantro (or 3 Tbsp. fresh, but seriously, dried cilantro is like my new favorite addition to my spice cabinet)
  • 1 Tbsp. finely minced yellow onion
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican cheese blend
  • small flour or corn tortillas*
  • salt

* I first tried it with both types, & while the corn would be healthier & higher in fiber, they just didn’t hold up. Observe:

The cracked ones on the left are the corn. So now I just use flour.

  1. Preheat oven to 425 & line a baking sheet with parchment.
  2. In a large bowl, combine first 6 ingredients until well incorporated. Then mix in the cilantro & onions.
  3. Add chicken & cheese & mix thoroughly.
  4. Heat a few tortillas at a time between 2 paper towels in the microwave for 20-30 seconds or so. Then spoon a couple Tbsp. of the chicken mixture onto the bottom third of a tortilla & roll it as tightly as possible. Place, seam-side-down, on the cookie sheet.
  5. Repeat with remaining chicken mixture & tortillas, then spray with cooking spray & sprinkle with salt.
  6. Bake 15-20 minutes or until golden.
  7. If you want to freeze them, place them in a single layer on a greased baking sheet & freeze for a half hour or so, then place in a labeled Ziploc bag for up to 3 months & bake at 425 for 20 minutes.
  8. If you have leftovers, freeze any baked taquitos & microwave on high for a minute to a minute & 10 seconds. They won’t be crispy, but still delicious.

Now, I will likely be MIA for a little while longer until I get used to being a mommy of 2 Munchkins. Until then!

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