Monday, November 18, 2013

Creamy Chicken Taquitos

I must admit that I'd been avoiding this recipe for quite some time, but we were running out of recipes to cook before vacation so I had to bite the bullet and give it a try.  Why, you ask, was I avoiding it? I have another recipe for Chicken and Cheese Taquitos, and it just wasn't one of my favorites.  The original recipe was on the dry side, so I assumed this recipe would be the same.  WRONG! Annie's creamy version of taquitos was a home run in Apt. 3D!  The tortilla outside was nice and crispy, and the filling was the right amount of creamy.  It's hard to explain, but the crispy/creamy juxtaposition was just perfect.  I opted to top mine with salsa, and KK chose sour cream - either works.  Feel free to use smaller tortillas, and adjust the quantity of filling for each taquito accordingly.  If you're a busy bee, without much time to cook on a regular weeknight, you can assemble the taquitos on the weekend and freeze them.  When you're ready to eat them, just add a few additional minutes to the original bake time to ensure the filling is warmed through.  If the tops of the taquitos start to burn, cover them with tinfoil, and move the oven rack to its lowest position for the last few minutes of cook time.

Creamy Chicken Taquitos
Adapted from Annie's Eats
Time: 35 minutes
Serves: 3-4


1 lb. chicken, shredded or cut into cubes
1 small onion, chopped
Cooking spray
3 oz. cream cheese, softened
¼ cup salsa
1 Tbsp lime juice
1 tsp chili powder
½ tsp cumin
½ tsp. onion powder
2 cloves garlic, minced
1 cup shredded Mexican cheese
5-6 burrito-sized tortillas
Salsa and sour cream, optional topping

1. In a large nonstick skillet, cook chicken and onions until chicken is no longer pink.  Plate and set aside.

2. Preheat the oven to 425; line a baking sheet with parchment paper and lightly coat with cooking spray.

3. In a large bowl, combine cream cheese, salsa, lime juice, spices, garlic, chicken and onion mixture, and shredded cheese.  Stir together until thoroughly combined.

4. If tortillas are not pliable, heat tortillas in microwave for 20 seconds.  Spoon about ¼ cup of the filling mixture on one edge of the tortilla.  Roll tortilla tightly around the filling, and place seam-side down on the prepared baking sheet.  Repeat with the remaining tortillas and filling.  Spray tops of taquitos lightly with cooking spray.

5. Bake 15-20 minutes, until crisp and slightly browned.  Serve with sour cream and salsa, if desired.

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