As I've stated in past posts, I've kind of been the baby shower queen the last few months. I'm still planning on sharing more details from each of those get togethers, but couldn't wait any longer to pass this beauty along: Baked Chicken Taquitos from the ladies over at Our Best Bites. I was fortunate enough to attend Time Out For Women this last year, here in Phoenix, and heard Sara and Kate speak. Not only are they crazy talented in the kitchen, but these ladies are fun-ny! I know a lot of people have been enjoying their recipes for years, but I'm a little late to the party.
Back to the taquitos... The third shower I threw was for my friend, Jenn. After pinning down a theme, I needed to narrow down the food. I was secretly hoping that Jenn wanted Mexican, as I'd found a few recipes that I was excited about. When she did indeed mention "Mexican" as an option, I was thrilled! I had found this recipe for taquitos on Pinterest, linking me to the Our Best Bites' site. I tested them early, and immediately knew they'd always be on my go-to list. Here's my favorite part: they freeze well!! You can jump on over to their site to get all the details, but I'll list them here also, with a few of my modifications:
Baked Chicken Taquitos
1/3 cup (3 oz) cream cheese (room temperature is easiest to work with)
1/4 cup green salsa (I used a 4 oz. can of green chiles)
1 T fresh lime juice (mine wasn't fresh...)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro (I was out of cilantro and green onions one of the times and I made these and they turned out okay. But of course they give them a little something "extra".)
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese (I used whatever was in the fridge, and they were still amazing!)
corn or flour tortillas (I used the small fajita flour tortillas, and it made around 12-15 taquitos)
kosher salt
Here are some quick instructions:
*Pre-heat the oven to 425 degrees.
*I mixed the cream cheese, green chiles, lime juice, and all the spices together, then added the chicken and cheese.
*If you microwave the tortillas for a little bit, they're easier to work with.
*Spread a spoonful of the mixture on the first third of the tortilla, then roll it tightly up, placing the taquito fold down on a plate.
These girls are my heros... I love that they include directions to freeze the taquitos for later use:
*Place rolled taquitos (on a plate or pan) in the freezer until they're firm/frozen, then transfer them to a freezer bag and save until the craving hits, late at night. :)
When it's time to cook/devour:
*Place taquitos on a tinfoil-covered pan. Brush with olive oil, or spray lightly with cooking spray. (I tried both of these methods, and I couldn't tell a difference.) Sprinkle with kosher salt.
*Baking time with vary, depending if they were fresh or frozen. I found 12 minutes to be a good jumping off point. Then I would just check on them until the ends had started to brown.
**I did try these with a beef mixture too. I mixed a pound of ground beef with taco seasoning then added refried beans, and salsa to the desired consistency. I LOVE how they turned out, but I think I still prefer the chicken.
I PROMISE that these are amazing! The crunch is very satisfying, and the salt adds just a little something extra. I love that I can bake up a whole batch at once, or grab just a couple for a snack or meal. For me, a spoonful of sour cream is the perfect way to finish these off.
I know I'll probably always have these in the freezer (I have a batch there now!). I hope you all get a chance to taste these in the near future! It's highly probably that various friends reading this post will receive these at some point. :) Have a great week!!
Allison
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