We had it for dinner last night and I thoroughly enjoyed it. Andy loves 'mexican' type food and says he could eat it almost any night of the week. These were certainly easy to make, and easy to eat...because they tasted so good. The best part is, you can eat them with a fork OR your hand. Seriously, isn't food you can eat with your hands just wonderful? I agree.
from Our Best Bites {click to see original post}
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
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken {I cook mine in this micro cooker from Pampered chef, super quick and easy!}
1 C grated pepperjack cheese {I used Monterrey jack}
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken {I cook mine in this micro cooker from Pampered chef, super quick and easy!}
1 C grated pepperjack cheese {I used Monterrey jack}
Small corn tortillas {I used flour tortillas and they were awesome}
Salt and 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 are coming 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.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
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Can you say DELISH?!?! Yum...in fact I am having leftovers for lunch today, and I am certainly not regretting it!
We enjoyed these taquitos with black beans and rice (both recipes I got from my friend Brittany as well). Find them below or pair taquitos with your favorite side dishes!
Black Beans {Refried Style}
1 Can of black beans, drained (but not rinsed)
1 tea Onion powder
1 tea Cumin
1/2 tea dried Oregano
1/2 tea Chili powder
1 clove Garlic, minced
1/2 Cup chicken stock/broth
Place all ingredients in a small pot and bring to a boil, mash slightly with potato masher and set aside to cool. Beans will thicken as they cool.
Chili Rice {Made simple with Minute Rice}
2 cups Chicken stock/broth
1 clove garlic, minced
1 tea Cumin
1 tea Chili powder
Add all ingredients into pot and bring to a boil, once boiling add 2 cups MINUTE rice. Stir and set aside for 5 minutes or until water is absorbed.
Add a little green salad with your favorite dressing and you have a complete (and tastey) meal! Enjoy!
1 tea Onion powder
1 tea Cumin
1/2 tea dried Oregano
1/2 tea Chili powder
1 clove Garlic, minced
1/2 Cup chicken stock/broth
Place all ingredients in a small pot and bring to a boil, mash slightly with potato masher and set aside to cool. Beans will thicken as they cool.
Chili Rice {Made simple with Minute Rice}
2 cups Chicken stock/broth
1 clove garlic, minced
1 tea Cumin
1 tea Chili powder
Add all ingredients into pot and bring to a boil, once boiling add 2 cups MINUTE rice. Stir and set aside for 5 minutes or until water is absorbed.
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