Thursday, August 4, 2011

Baked Creamy Chicken & Cilantro Taquitos


Goodness gracious these little babies are GOOOOOD!
I tend to crave Mexican food in the summer.  A lot.
Something about the heat outside makes homemade salsas 
(please let there be fresh tomatoes at the farmers market today) 
and recipes with lime and bunches of cilantro extra appealing.
Since I pinned this recipe a few weeks ago I have not been able to get it out of my mind.
This creamy chicken, pepper jack cheese, cilantro, lime concoction is right up my alley.
I made it for lunch today and my only regret is not inviting friends to come over 
and join me, because it makes a bunch and I don't think they will be quite as good reheated.
So, if you are in need of a little south of the border fix, I have got you covered.
You can thank me later.  
And while you are at the store you might want to pick up some mike's margaritas.  
Our garage fridge is full and it took some serious will power not to grab one while I ate this. 

Baked Creamy Chicken + Cilantro Taquitos
1/3 c cream cheese, soften in microwave for 20-30 seconds
1/4 c green salsa (used TJ's bottled salsa verde)
The juice of half a lime
1/2 t cumin (I used cumin seed)
1 t chili powder
1/2 t onion power
1/4 t garlic powder
3 T chopped cilantro (I used entire bunch)
2 T sliced green onions
2 c shredded cooked chicken (used TJ fresh cooked chicken strips, pulsed them in food processor a few times)
1 c grated pepper jack cheese

Small flour tortillas (TJ flour tortillas, needed 2 packs, only had one)
Kosher salt
Cooking Spray

Heat oven to 425
Combine all ingredients (cream cheese through pepper jack) in bowl.
Add 2 T of mixture to each tortilla
Roll up very tightly
Place on a foil lined sheet pan that has been sprayed with cooking spray.
Lightly spray tops of tortillas with cooking spray, sprinkle with kosher salt.
Bake 13-15 minutes
Serve with fresh lime

(recipe adapted from here)

7 comments :

  1. Oh my, those look delicious! I love Mexican food and can't wait to try these. Any time I have a recipe that calls for shredded cooked chicken, I just through a few chicken breasts in the crockpot with Swanson's fat-free low sodium chicken broth and let them cook on hight for 3-4 hours. They come out perfect, juicy and tender every time!

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  2. I want those RIGHT now! With a margarita made with only fresh limes, the best tequila and triple sec. Mmmm. Want to come hang out in my kitchen and make dinner with me? {I wish!}

    My girls asked if we could please have Mexican tonight. It's a staple down here in Texas.

    xo,
    Linsey

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  3. We all love taquitos over here and these look great...they are going on my list to try!!
    xoxo
    Ashlyn

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  4. Ooooh, I've gotta try that recipe this weekend! Yummy!!!

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  5. Hello,
    It looks delicious! I will be taking this recipe on vacation to try. The kids love anything Mexican. We are headed for vacatio to Nantucket tomorrow.
    Thank you for sharing. Love trying new recipes and mix it up with Skinny Girl Margaritas...don't want summer to end yet.
    Take care. Claudia

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  6. Yummy! I think I'll make these this weekend. I crave Mexican food in the summer also (oh an in the Fall, Winter and Spring too)!

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  7. I will make this recipe this very week.
    I'm with you....Mexican food is something I crave all the time...not even just in the summer...try every week of the year!

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