Some of our great friends are leaving the hustle and bustle of Amarillo and are moving down to Houston at the end of the month. We’re very sad to lose them and they will be missed! It’s even more sad since they are some of the only Aggies we know up here! We had a little going away party for them this past weekend.
We had an hors d’oeurves dinner and had a wide variety of tasty foods that I need recipes for now. A super delcious queso, spicy jalapeño, black bean and corn dip, and some crazy good chocolate chip cookies.
I made chicken taquitos that turned out to be pretty good. These were easy to prepare ahead of time, easy to assemble, they re-heated well and were a popular item on our buffet table.
I used a rotisserie chicken, a “Fiesta” blend of cheese and added a little more lime juice and cilantro than the original recipe. Low fat cream cheese is fine in this recipe. You can change up the filling any way you’d like. There are so many options with taquitos! I made a black bean and corn version that people liked even more than the chicken ones, so I’ll get around to typing that one up in the next couple days. Enjoy!
Baked Chicken Taquitos
- 3 oz cream cheese
- 1/4 cup green salsa
- 2 tablespoon fresh lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated Monterey jack cheese
- 12-15 small corn tortillas
- kosher salt
- cooking spray
- Heat oven to 400. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, and chili powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
- You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
- Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
- Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
- Then roll it up as tight as you can.
- Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
- Serve with sour cream, salsa and guacamole.