This has become one of our favorite meals. We had to stop eating it
while I was pregnant because, like everything else in the world, it gave
me bad heartburn. But now it's back and it's so yummy. To make these we
combined 2 recipes. First we cook the chicken using the recipe for Spicy
Chicken Tacos. I feel so bad that I cannot remember where I originally got this recipe. Then we use the
Baked Chicken Taquitos recipe from
Mel's Kitchen Cafe. We have had both recipes
on their own and they were good, but together they are amazing !
First off we have to cook the chicken.
Ingredients:
3
Cans (12 oz.) of shredded chicken juice and everything- The last time I
made these I had 2 chicken breasts I needed to use up and it worked out
fine, you just have to add some water or broth so it doesn't get all
dried up.
2-3 T Chili Powder
1 T Cayenne Pepper
1 T Cumin
Cook
on high for about 4-5 hours until water is gone. That's it. This should
make enough for you to make some taquitos tonight and then freeze
enough to make them again another night.
Next we taqutio!
Ingredients:
4 oz. Cream Cheese, softened
1/4 C Green Salsa
1 T Fresh Lime Juice (I never use fresh.)
1/2 t Cumin
1 t Chili Powder
1/2 t Onion Powder
1/4 t Garlic Powder
3 T Chopped Cilantro
1 Green Onion, sliced finely
2 C Shredded Chicken
1 C Cheese
Tortillas-
We have started buying the raw tortillas that you have to cook up
yourself. They are a little more, but well worth it. They are like a
million times better than the already cooked tortillas. We get them at
Wal-Mart.
Kosher Salt
Cooking Spray
Heat oven to 425
degrees. Mix cream cheese, green salsa, lime juice, cumin, chili powder,
onion powder and garlic powder. Stir to combine and then add cilantro
and green onions. Add chicken and cheese and combine well.
Heat
up tortillas a couple at a time so they are pliable. Place 2-3
tablespoons of chicken mixture in the tortilla and roll up as tight as
you can. Place them seem side down in a 9x13 pan. I squish mine in tight
so they can help hold each other shut. When they are all put together
spray the tops with cooking spray and sprinkle some kosher salt on top.
It really adds a nice flavor to them.
Bake for 15-20 minutes or
until the ends turn a golden brown. We like to dip ours in ranch, but
you can use salsa or guacamole. These are pretty spicy. If you aren't up
for that cut your spices in half.
We like to eat taquitos with
Mexican Rice. I can usually eat on and a half taquitos for dinner, and my husband eats two, so we get to enjoy leftovers for awhile. I have fund the best way to heat them up is to cut them in half, microwave them so the insides are hot, and them broil them for about 90 seconds so the tortilla can crisp up again. That may sound like a lot of work, but I really hate soggy tortillas, so for me it's worth it, and it makes them taste fresh again. Now I'm wishing we hadn't already finished off all our leftovers. I could really go for a taquito right now at 10:00 in the morning.
