Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder (I used 3x's minced onion because I didn't have onion powder)1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
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 green salsa, lime juice, 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.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
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.
Dip 'em in salsa, sour cream, guacamole, or Creamy Lime Cilantro Dressing.
I made the Cilantro Lime Dressing from the recipe above. It was good but has a little bit of a kick to it. I thought the taquitos were great with no dip at all and Colt dipped them in queso.
Click on the link's above if you want Our Best Bite's step by step recipe for salsa, quacamole or Creamy Lime Cilantro Dressing. I haven't tried the salsa or quac, but below is the recipe for the other dressing. For all you Utah girls that love Cafe Rio, this is supposed to be similar to their dressing. I wouldn't know but in case you love it and want to give it a try, this is supposed to be a good knock-off version!
Creamy Lime-Cilantro Dressing Recipe by Ourbestbites.com 1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet) 1C mayo 1/2 C milk (or buttermilk depending on which packet you buy) 1 lime 2 cloves garlic, roughly chopped 1/2 C roughly chopped cilantro 1/4 C green salsa* hot sauce Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken. *A note about green salsa: There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into! |
