Creamy Taquitos

OMG!  I can't believe I just wrote OMG on here but seriously, these taquitos are one of the best things I have ever made.  I've made them a few times already and I honestly don't know why I haven't blogged them yet.  The first time I made them, Matt had asked me to make them again within a few days because he liked them so much.  Every time I make these, I get really excited for dinner-they are so good!  My favorite part about them is the fact that you can make a big batch, bake some of them but keep the rest in the freezer for later.  If you're going to freeze them, assemble them then freeze before baking.  Seriously, make the entire batch-you are going to want these again and again!

The recipe calls for shredded chicken but I've made a version with shredded pork and another vegetarian version with black beans.  This recipe is very flexible so go ahead and add whatever you are in the mood for and what you have on hand-they will be great no matter what!



Creamy Chicken Taquitos

Yield: about 12 taquitos

3 ounces cream cheese, softened

¼ cup salsa

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon onion powder

2 cloves garlic, minced

3 tablespoon chopped cilantro

1-2 green onions, chopped (both the green and white parts)

2 cups shredded cooked chicken

1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)

10-12 6-inch flour tortillas

Cooking spray

Kosher salt

Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Lightly spray the tops of the taquitos with cooking spray and sprinkle with a pinch of kosher salt.  (Oddly this simple pinch of salt makes a big difference).

*To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.*

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

Source: Annie's Eats, as seen on Pennies on a Platter, originally from Our Best Bites