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*
* 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.
- Preheat oven to 425 & line a baking sheet with parchment.
- In a large bowl, combine first 6 ingredients until well incorporated. Then mix in the cilantro & onions.
- Add chicken & cheese & mix thoroughly.
- 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.
- Repeat with remaining chicken mixture & tortillas, then spray with cooking spray & sprinkle with salt.
- Bake 15-20 minutes or until golden.
- 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.
- 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!