I've been lacking a bit in inspiration for menu planning lately. It's not that I haven't been cooking, but I've been making old favorites instead of trying out new recipes. Last week I'd had enough, so I started browsing some of my favorite blogs for ideas for my weekly menu. I love any and all Mexican food, so when I saw these taquitos, I immediately added them to my weekly menu.
We loved loved loved this dinner. The filling was bright, fresh, and flavorful, and the salt sprinkled on top was a really nice touch. We dipped them into what I call "tomatillo guacamole," which is just mashed avocado mixed with tomatillo salsa. I highly recommend it for these taquitos, as well as just snacking with chips. If you have your chicken cooked and salsa ready, this comes together quite quickly. The filling can be prepped in advance, which would make for an even faster meal. Or, they can be assembled and then frozen for later. Next time I make these, I definitely plan to make a double batch and freeze half.
One Year Ago: Caesar Salad Tartlets with Roasted Garlic Crusts
Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites
- 3 oz cream cheese, softened (reduced fat is fine)
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 1 tsp chile powder
- 1/2 tsp ground cumin
- pinch cayenne pepper
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 Tbs chopped scallions
- 2 cups cooked and shredded chicken *
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup shredded Pepperjack cheese
- 8-12 (6-inch) corn tortillas
- kosher salt and freshly ground black pepper
- cooking spray
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.
**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).