Hope you all are completely stuffed and had a wonderful day yesterday whether you celebrated with family or friends! Our day was lovely and I am looking forward to some more holiday things over the weekend. This will not include shopping malls, I am staying as far away as possible.
As I mentioned on Wednesday, Blair and I made tortillas for a later use. I have had my eye on these taquitos for the longest time and I am so glad I finally made them, they are awesome. The other bonus is that they are very easy to make. I ended up making the filling prior to heading to church, Blair was in charge of rolling them and baking them so they were ready when I got home. They are packed with flavor and the creamy chicken filling is just so yummy. The bonus is that they make 12, so if you have a small family, there is an option of flash freezing for later use, gotta love that! I will definitely be making these ahead for quick dinners in the future. These have definitely shot up on my list of best, quick family dinner–plus it’s Mexican which is always a winner in my book.
3 ounces cream cheese, softened
1/4 cup salsa of your choice
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
What you’ll do:
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
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 tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Spray the tops lightly with cooking spray to give it that nice crunch 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, flash freeze (freeze in a single layer for 15-20 minutes uncovered) the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.