Monday, March 8, 2010

Creamy Chicken Taquitos

We really enjoy our Chicken and Black Bean Taquitos, but it's nice to change things up a bit.  I've found the flavor of these taquitos to be delicious!  Slightly spicy (but mellow enough for my kids)...more like a little kick.  Really good mexican flavors.  We think it's a winner!  (By the way, we served these with our Mango Salsa.  Very tasty.) I found this recipe over at Our Best Bites, but of course, have changed it a bit.

Creamy Chicken Taquitos
4 oz cream cheese, softened (half a pkg)
1 can diced green chiles
2  T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp minced garlic
1/2 bunch cilantro, chopped
2 stalks green onions
1/2 cup red bell pepper, diced
2 cups cooked chicken, seasoned with salt and pepper
1 1/2 cups pepperjack cheese
Flour Tortillas

I know this seems too good to be true with the instructions, but here goes:  Place everything in your food processor (except the tortillas!) and blend until everything is incorporated. (I really like these taquitos to have the same consistency for every bite, which is why I chose to use my food processor.)   If you don't have a food processor, chop everything up that needs chopping, combine seasonings with the cream cheese, green chiles, green onions, and cilantro.  Mix everything together really well.  Ok, now you are ready for the next step.

Place about 3-4 TBSP of mixture onto the first third section of your tortilla and roll tightly, kind of squeezing mixture toward edges as you roll up.  Line up on a greased baking sheet. Spray tops with cooking spray and sprinkle some salt over the top.  Bake at 425 for about 15-20 minutes, until edges get golden brown.

Before you bake them, if you want to freeze them for later use, simply place tortillas on the cooking sheet and freeze in a single layer.  Once frozen, remove from pan, place in a double lined Ziploc bag, and keep in freezer until ready to use.   Remove from freezer and line up taquitos on a baking sheet.  Let sit on countertop for 1-2 hours before you bake them.  Bake as instructed, only lowering heat to 400, allowing for additional cooking time if they are not cooked through.

6 comments:

Alissa Maxwell said...

Sounds delicious! By the way, I'm loving the cook book Shaina. We made empanadas last week and I have a bunch of other stuff flagged for future use. This recipe sounds great because it's like the empanada filling in taquitos (and I always have tortillas on hand; pie crust-not so much).

Megan said...

OOohh now I might have to run to the store to buy pepperjack cheese so I can make these for dinner tonight. Thanks for sharing the recipes.

runningfan said...

Yum! I, too, will have to pick up ingredients at the store (or have them delivered? or have the husband shop?). But we will definitely have to try these! We love the black bean taquitos, too.

LollyChops said...

Ron and I have made these taquitos (from Our Best Bites) at least 25 times (possibly more). I actually have 16 of them in our freezer now. Did you try the lime cilantro dressing? Sooo tasty!

Mike and Laurel said...

Mmmm. Thanks, Shaina. I always know where to look to find something new and yummy to try. Now I just need to get your pattern for those cute baskets you make... :)

Laura of Harvest Lane Cottage said...

I'm printing this one too!