Erin, they're really easy, and freeze well. You can't bet that combination! I really like the blog where I found this recipe,
Pink Parsley Catering.
Here's her recipe:
* Exported for MasterCook 4 by Living Cookbook *
Creamy Baked Chicken Taquitos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz cream cheese, softened (reduced fat is fine)
1/3 cup salsa verde
juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups shredded cooked chicken
1/2 cup extra sharp cheddar cheese, grated
1/2 cup Pepper Jack cheese, grated
12 corn tortillas (about 6 inches)
kosher salt and freshly ground black pepper
cooking spray
1. Preheat the oven to 425 degrees and spray a baking sheet with cooking
spray.
2. In a large bowl, combine the cream cheese with the salsa, lime juice,
cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and
1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season
with additional salt and pepper if necessary.
3. Working 3 tortillas at a time, stack them on a microwave-safe plate and
cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and
pliable.
4. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla,
and roll tightly. Place seam side-down on the prepared baking sheet.
Repeat with remaining tortillas and filling.
5. Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake
15-20 minutes, or until the tortillas are crisp and golden-brown. Serve
with salsa, sour cream, and/or guacamole.
Cooking Tip: To freeze, prepare the taquitos, but before baking, place the
baking sheet in the refrigerator until the taquitos are completely cold.
Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake,
unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need
to thaw first).
Recipe Source: adapted from Pennies on a Platter, originally from Our Best
Bites
- - - - - - - - - - - - - - - - - -