Trying out some new recipes.

This week I’m making a couple of new recipes I found on Pinterest. The favorite of the week {so far} has definitely been these Baked Chicken Taquitos. Picture and original recipe found at http://www.seededatthetable.com/2010/02/22/baked-creamy-chicken-taquitos/

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Oh my goodness, yum. And, there are directions on how to freeze and then bake a few at a time. I love this idea because I am so tired of eating sandwiches or leftovers for lunch, so now I can pull out a homemade taquito from the freezer every now and then. I changed the recipe up a little {I have issues with boiling/shredding chicken} so here is what I did. If you don’t have weird issues like me, I’m sure the original recipe is great!

Baked Creamy Chicken Taquitos (makes 10 taquitos)

{click here for printable version}

  • 2-3 chicken breasts, cut into bite sized pieces
  • 1 TBSP extra virgin olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 TBSP chili powder
  • 3 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (juice from half a lime)
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 Tbsp chopped cilantro
  • 1 cup shredded Mexican flavored cheese
  • 10 fajita-sized flour tortillas
  • kosher salt
  • cooking spray

Preheat your oven to 425?F.

In a small bowl mix cubed chicken, olive oil, coriander, cumin, and chili powder and stir to cover all chicken. Heat a little olive oil in a skillet, add the chicken and cook on medium heat until cooked through.

While chicken is cooking, in a large bowl, mix the cream cheese, salsa, lime juice, onion powder and garlic. Once combined, stir in the cilantro. Once the chicken is done, add it and the cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on a baking stone (or a cookie sheet sprayed with Pam). Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze:  Before baking, chill the taquitos on the baking sheet in the fridge.  Once completely cooled, wrap each taquito individually with plastic wrap.  Place in a labeled freezer bag and freeze.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425?F and bake for 20 minutes.

That’s it! I’ll let you know how the other new recipes turn out…tonight is BBQ crock pot chicken and roasted cauliflower. We never eat cauliflower, so I’m excited to try it.

 

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