Wednesday, April 13, 2011
Chicken Taquitos are one of my favorite things to get at a local Mexican restaurant. They're deep friend and delicious, perfect for dipping in guacamole and salsa. But I always felt a little guilty about the deep fried part. And now, I can make my own, baked in the oven, that are probably even tastier than the restaurant version! I love when that happens. The other beautiful part? You can assemble these and then freeze them, and bake them directly out of the freezer. Next time I make these, I will likely double the recipe so I can freeze half.
The combination of flavors in this recipe is reminiscent of my all-time favorite Mexican dish, cheesy chicken enchiladas. You can adjust the spices, or even the ingredients to your taste. In the future I will try these with leftover shredded beef or pork, or even a vegetable mixture.
In a mixing bowl, combine the cream cheese, green salsa (I used green taco sauce!)
lime juice, cumin, cilantro,
onion powder, green onions and garlic.
Mix well to combine the spices and the cream cheese and salsa, then add the cheese,
Now prepare the tortillas. You may have a favorite way to warm up corn tortillas, but my favorite way (and I find it to be the most successful way) is to heat them in a skillet individually. This takes a few more minutes than putting them all in the microwave or oven, but I get much better results, and NO rips.
I spray a small skillet with nonstick spray and then put the heat on medium high. I put in one tortilla at a time, and then let it cook for about 6-8 seconds. I flip the pan a little so the tortilla starts to come over the edge,
then I just pick it up with my fingers and quickly flip it over. Let it cook on the other side for about 6 seconds and then remove.
Throw another tortilla in the pan, and while it cooks, put a few tablespoonfuls of the chicken mixture on the lower part of the tortilla
then roll it up tightly.
(Remember to flip the tortilla that's in the skillet!)
Place the taquito on a greased baking sheet, then repeat with the rest of the tortillas. Lightly spray the taquitos with cooking spray then sprinkle with some kosher salt.
Bake for 15-20 minutes or until golden and bubbly. Serve with all your favorite accompaniments: chips, salsa, guacamole, sour cream, queso - the options are practically endless!
One year ago: sesame pork tenderloin
Two years ago: southwestern pot pie, pot roast, strawberry shortcake
Find more fun food ideas at What's Cooking Wednesday, Whatcha Makin' Wednesday, Real Food Wednesday, What's on the Menu Wednesday, What's on Your Plate?, Full Plate Thursday, It's A Keeper, Cooking Thursday, Pennywise Platter, Made it on Monday.
3 oz. cream cheese, softened
1/4 cup green salsa or taco sauce
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp onion powder
2 cloves garlic, minced
1/2 Tbsp. dried cilantro (or 3 Tbsp. fresh)
2 Tbsp. sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican cheese
12 - 6" corn tortillas
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.
Spray a small skillet with cooking spray and then heat over medium high heat. Place one tortilla in the pan and heat for 10 seconds, then carefully flip and heat for 10 seconds on the other side. Remove and repeat with remaining tortillas.
Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.**
Place the rolled tortilla seam side down on a baking sheet lightly coated with cooking spray. Repeat with remaining tortillas until the mixture is gone. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake at 425 for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream and/or guacamole. Makes 12 taquitos, probably 4 servings.
**if you're freezing them, line the rolled taquitos on a baking sheet and freeze til solid, then transfer to a zip top freezer bag. To use, remove as many as you like from the bag and bake at 425 for 20-25 minutes (no need to thaw).
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