Sunday, July 13, 2014

Chicken Taquitos

These delicious baked Taquitos are a perfect meal with a nice and crispy corn tortilla filled with chicken, warm spices, salsa, cream cheese, onions, and cheese. This recipe is easy and a guarantee that everyone will enjoy. When I first saw this recipe and saw they were baked and not fried, I said perfect, even more healthier version of one of my favorite Mexican dishes. And you will not even know the difference, they even taste better without all of that grease. Have some rice on the side and that is a perfect meal.

  • 2 1/2  cups cooked, shredded chicken breast
  • 12 small corn tortillas 
  • 2 Tablespoons vegetable oil, divided
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 1/4 cup + 2 Tbsp salsa verde or salsa 
  • 3 oz cream cheese, diced into 1-inch pieces
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 Tablespoon fresh lime juice
  • Salt and freshly ground black pepper
  • 2 Tablespoons chopped cilantro
  • 1 cup shredded cheddar or Mexican blend cheese

  • 1. Preheat oven to 425 degrees. Over medium-high heat, heat a large non stick skillet. When hot add one corn tortilla at a time and cook 10 - 15 seconds per side until they become more pliable then immediately transfer to a plate and cover with a lid to a pot to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking. Repeat with remaining tortillas and set aside.
  • 2. In another large non-stick heat 1/2 Tbsp of the canola oil over medium-high heat. Once hot add onions and sautĂ© until slightly golden, about 4 minutes, adding in garlic during last 30 seconds. Remove skillet from heat, then add salsa verde or salsa and diced cream cheese. Reduce heat to medium-low, and return skillet to heat. Whisking constantly until cream cheese has melted. Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and cheese (you can add in another 1 - 2 Tbsp if of the salsa verde or salsa if you think it needs it, you want it to be creamy but not too wet or it will keep the taquitos from getting perfectly crisp).
  • 3. Spread about a 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then tightly roll tortilla to opposite side. Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas 1-2 inches apart on baking sheet for even browning.
  • 4. Brush tops and sides of rolled tortillas lightly with remaining 1 Tablespoon oil. Bake in oven until edges are golden brown and taquitos are crisp, about 18 - 22 minutes. Serve warm with your choice of  sour cream, salsa verde, salsa, guacamole, tomatoes, hot sauce. 

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