I bring you: Creamy Chicken Taquitos! *cue the music*
Man, are these good! Mix the stuff, stuff the things, put the things in the oven, eat 'em. 4 step process, really.
The one little hiccup is that you'll need already cooked and then shredded chicken for this recipe. Short answer? A whole Rotisserie chicken from your grocery store. Grab one and rip it up. Longer answer? It sounds crazy, but boiling your raw boneless, skinless chicken works really well. Bring a large pot of water to a boil and add your chicken. When the water begins to boil again, time it for 5 minutes. Drain the hot water and soak the chicken in ice water for a few minutes to cool it down and then shred it by hand. I did it for this recipe and you can too. Get messy...it's fun!
Now that you've got shredded chicken, let's do this thing!
Oven to 425 degrees. Into a large bowl, place the "stuff that makes it taste good": cream cheese, onion, salsa, cumin, onion powder, garlic, chili powder, cilantro, lime juice.
Oh! I forgot the CHEESE:
Mix your good tastin' stuff up with your shredded chicken:
Now, grab a package of tortillas (I used low-carb flour tortillas for mine). Microwave each tortilla for about 10 seconds so it will be soft and pliable. Scoop a few spoonfulls of your chicken mixture across the upper third of your tortilla like so:
Roll it up as tightly as you can (being careful not to rip the tortilla) and place each taquito side by side, not touching, on a parchment paper covered baking sheet. Spray lightly with cooking spray and sprinkle with salt (if ya like). Pop em in the oven!
They'll hang out in there for about 15 minutes. About 2 minutes before you're going to take them out, I like to sprinkle a bit of extra cheese on top so it can melt.
Aww, how lovely! It's almost decorative...yet functional it its yummy-ness. Good call. Except for that one on the right...looks like I missed. Oops.
I enjoy serving these delectable morsels with homemade guacamole, salsa, and sour cream. Do what you love.
Wait...what's that you say? You don't know how to make guacamole? *gasp* Well, that's something we'll have to remedy, isn't it?
Cut 4 ripe avocados in half and scoop all that yummy green stuff into a bowl, discarding the large round pit. Add 1/4 cup chopped onion, 2 tsp. garlic salt, 1 tsp. Tony Chachere seasoning, juice from half a lime, and hot sauce to taste (I like Siracha aka: rooster sauce). Mix all in a bowl until desired consistency is reached. Guac is great stuff. Now that you know how to make it, you should eat it more often.
BAKED CREAMY CHICKEN TAQUITOS
Makes 12 taquitos
3 ounces cream cheese, softened
1/4 cup salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
1/4 cup onion
1 lb. shredded cooked chicken
1 cup shredded cheese (I used Cheddar)
small flour or corn tortillas
kosher salt
cooking spray
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 onion. Add the cheese and your shredded chicken and mix it up.
Heat your tortillas for about 10 seconds until pliable. Spoon 2-3 Tablespoons of the chicken mixture onto the tortilla and roll tightly. Place each rolled tortilla seam side down, not touching, on the baking sheet. Spray lightly with cooking spray and sprinkle with salt. Bake for 15 minutes (sprinkling more shredded cheese on top about 2 min prior to the end, if you'd like).
Serve with salsa, sour cream and/or guacamole.
Try it. You'll like it.
-Sam
No comments:
Post a Comment