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 juice1/2tsp 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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