Tuesday, February 9, 2010

My Creamy Baked Chicken Taquitos

So, here it is. My quick version of Baked Taquitos. The canned chicken helps to speed up the process in the evening when dinner has to be made, but the kids need Mom, too.

{Creamy Baked Chicken Taquitos}

1/3 C (3 oz) cream cheese
1/4 C salsa
1/2 t cumin
3/4 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
1 sliced green onion, white and green parts
1 Costco-size can of Chicken, drained
1/2 C grated pepperjack cheese
1/2 C grated monterey jack cheese

small corn tortillas
cooking spray
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time, wrap in a wet paper towel and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with your favorite mexican dipping sauce, or try one of mine.
*I tried this with small flour tortillas, and we like the corn better when served right away. But, the flour tortillas reheat a little better. Just thought you might like to know.

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