Freezable

 

These taquitos are freezable if there are any leftovers, that is!

Baked Cream Chicken Taquitos

Ingredients:

1/3 cup 3 oz)0 cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Small corn tortillas (or flour tortillas)
Salt, to taste
Cooking spray

Directions:

Heat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them, or come unrolled right away, just try heating them longer, and try the paper towel thing. (see notes below)

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Source: Our Best Bites. You can find the recipe here.

Notes: These are great with both flour tortillas and corn tortillas. However, unless I fry the corn tortillas in a little oil for about 10-30 seconds per side, the tortillas will split (at least that is what always happens to me--perhaps you will have better luck than I do). So, I fry my tortillas and then drain them on some paper towels.

Above: Yup, this is what my taquitos look like if I use the wet paper towel method. They split on me during baking.

You can freeze these and then bake them from frozen until cooked through and browned.

Above: Here they are with flour tortillas. This is the way Johnny preferred them.

These are so absolutely delicious. Besides that, Johnny loved these. Very good!

Taco Chicken

Ingredients:

1 lb. chicken breasts or thighs

Marinade:

A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped

Spice rub:

1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (or you can broil the chicken in your oven). Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes before serving. You can either serve whole with Mexican rice and beans or slice it or shred it to use as taco meat.

Source: Our Best Bites. You can find the recipe here.