Monday, May 10, 2010

Baked Chicken Taquitos

We had these little taquitos for dinner last Friday, as a kind of fun appy-as-main-course dinner.  They are much more filling than they look- my kids were only able to eat one each!  We used leftover grilled chicken in them, and I made the filling before leaving to the kids' school carnival.  When we got home, I just filled each tiny tortilla with the chicken filling, rolled them up, sprayed them with my olive oil Mist-er, and baked them.  We served them with sour cream and salsa for dipping.

A few notes: I cannot find green salsa, or even tomatillos (to make my own) anywhere over here, so I just used regular red salsa.  I also used a packaged Mexican 4-cheese blend for the cheese.  I LOVED the lime and cilantro flavors in this.  I used very small, 6-inch flour tortillas instead of the corn.  I doubled the recipe, giving us 20 taquitos instead of 10 or 12, but this was way too much food for our family!  I'll just leave the recipe as-is (not doubled) for this post.  Doubling this recipe would be a good idea for a party or get-together. 

Baked Chicken Taquitos

1/3c (3oz) neufchatel cheese, softened
1/4c salsa verde (or just red salsa)
1T fresh lime juice
1/2tsp ground cumin
1tsp chili powder
1/2tsp onion powder
1/4tsp granulated garlic
3T fresh cilantro, chopped
1 green onion, sliced
2c cooked chicken, shredded
1c pepperjack cheese, grated
10-12 small flour (or corn) tortillas
sea salt, if desired (I didn't use)
cooking spray or Oil Misto Sprayer

1) Preheat oven to 425°F.

2) Line a baking sheet with foil and lightly coat with cooking spray.

3) Heat neufchatel in microwave for 20-30 seconds until it's soft and easy to stir.

4) In a medium bowl, mix together neufchatel, salsa verde, lime juice, ground cumin, chili powder, onion powder, & granulated garlic.

5) Add cilantro, green onion, cooked chicken, & pepperjack cheese and combine well.

6) Working with a few tortillas at a time, heat in microwave until soft enough to roll without cracking (about 20-30 seconds, depending on strength of microwave). Place tortillas between damp paper towels to keep them pliable.

7) Place 2T-3T of chicken mixture on lower third of tortillas, keeping it about 1/2" from edges. Roll tortillas tightly.

8) Place seam-side down on baking sheet; don’t allow taquitos to touch each other.

9) Spray tops lightly with an oil mist-er or cooking spray and sprinkle top with sea salt (if desired).

10) Bake at 425°F for 15-20 minutes or until crisp & ends begin to turn golden-brown.

11) Serve with salsa or sour cream or guacamole for dipping.

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