Taquitos

Listen people.  

Those frozen taquitos are okay... so-so at best.  This recipe is amazing and I kid you not when I share that I heard Porch mutter to himself no less than three times while eating, "This is so good."  I even got a "you really nailed this honey."  Needless to say, this recipe is TOTALLY in the rotation.  It was so easy, I had the prep done in no time and after 15 minutes in the oven, we were shoving our faces full of deliciousness.

I'm willing to share this one with you because it basically rocked my socks off.  

It's worth noting that I recently decided to save my sanity and boiled/shredded roughly 3 pounds of chicken and then packaged them into 1C baggies in the freezer.  It was a pain in the ass but the time spent totally paid itself back tonight when I waltzed over to the freezer & pulled out 2C of shredded chicken.  Just sayin.

Baked Creamy Chicken Taquitos

Ingredients:

1/2 cup (4 oz) cream cheese (light works fine in this recipe)

1/3 cup green salsa

1 Tablespoon lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 teaspoon dried cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated Pepperjack cheese

About 11 (8 inch) flour tortillas

Salt

Cooking spray

Directions:

Heat oven to 425 degrees. 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, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.

Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.

Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Porch used his salsa on his and I had one or two bites with salsa but decided I preferred the taste of the taquito au natural. I love the flavor of the cumin and chili powder and devoured three taquitos without hesitation. I had to make myself stop so I wouldn't spoil my dessert stomach. What? That's totally a thing.

And, as a final seal of approval, Baby Porch proceeded to bounce around after dinner tonight. Three out of three Porchs agree: this recipe is a winner.

xoxo