I have a giant binder with recipes I’ve cooked for the family I work for. On it each of them have hand written notes. Things such as “not kid friendly” and “Toast does not like” or “D-Monster did not touch!” The following recipe says “BIG HIT!” the kids keep asking me to make them again. I don’t like to make the same dish twice in the same month because I’d really like to stretch their tastes a bit. 😀 My friend Lauren was asking for a decent recipe for corn tortillas. I decided to share this one with her.
This recipe was adapted from Pennie’s on a Plater’s Creamy Chicken Taquito recipe.
What you will need:
3 ounces cream cheese, softened
1/4 cup green salsa, I used the MILD salsa from the store.
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1 tsp of dehydrated garlic (1 to 2 cloves crushed fresh)
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken — If you use the rotisserie chicken from your local grocery store (5.00 if you have a Safeway card) it’s super easy and quick!
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
Once you’ve turned on your oven and prepped your cookie sheet, mix together the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with one to two tortillas at a time, place them between two paper towels and microwave them for 20 seconds. This will insure the tortillas will roll properly without cracking open.
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 the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray. This is important because it will help keep them from getting TOO crunchy. I noticed the taquitos that did not have the cooking spray on them could chip a tooth!
Bake for 15 – 20 minutes or until crisp and golden.