Baked Creamy Chicken Taquitos

I love taquitos, crispitos, flauta,and anything else that resembles those, but don’t eat them very often because of the calories and grease from frying. So when I found this recipe, I couldn’t wait to try this baked version. I was also excited that it had directions for freezing them to make later. What a great idea for a fast good meal later as well as for dinner tonight. I had to try it. I found this recipe on www.chef-in-training.com website. I have only changed it a tad to accommodate what I had in my pantry.

Baked Creamy Chicken Taquitos

Makes 12 servings

 

Ingredients:

  • 3 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 T. fresh lime juice
  • 1 t. chili powder
  • 1/2 t. onion powder
  • 2 cloves garlic, minced
  • 3 T. dried cilantro (fresh can be used)
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 12 flour tortillas (6 inch works well)
  • sea salt
  • cooking spray
Directions:
  1. Preheat oven to 425º F.  Line cookie sheet with parchment paper.
  2. In a large bowl combine cream cheese, salsa, lime juice, chili powder, onion powder, garlic, and cilantro.
  3. Add shredded chicken and cheddar cheese and mix until combined.
  4. Spread 2 – 3 tablespoons of chicken mixure on 1/3 of tortilla and then roll as tight as possible.
  5. Place on cookie sheet seam side down.
  6. Continue with the rest of the tortillas, placing so they are not touching.
  7. Spray lightly with cooking spray and lightly sprinkle with sea salt. (Stop at this point if wishing to freeze)
  8. Bake for 15 – 20 minutes or until tortillas are crispy and lightly brown.
  9. Enjoy
Helpful Hints:
  1. If tortillas are not very soft, warm a couple at a time between paper towels in the microwave for just a few seconds to make soft.
  2. If you want to freeze for later, flash freeze them at the point before baking them. Then wrap individually in plastic wrap and store in freezer bag for up to 3 months. When ready to eat them just pull the desired amount from freezer and cook in preheated 425º oven for 20 minutes. There isn’t a need to defrost first.
  3. I used some rotisserie chicken that I had. Not having to cook chicken first helps speed up the prep time.
  4. The cooking spray and sea salt are important. They are what help the tortillas to crisp up.
  5. Light cream cheese works just as well as regular if you are watching calories. I used the light version.
  6. Estimated 196 calories per taquito

 

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