Here’s a peek inside my kitchen to see what we ate on Friday night. Travis was working/playing in the garage, Devin was out of school for the week and I began my spring break (otherwise known as my-last-spring-break-ever-because-I-graduate-in-December!). Time for fun to eat Mexican-get-the-party-started-food!
When I originally found this recipe I loved the result so much that I shared it with my sister Zan. She has made them multiple times and so have I but this is the first time I’ve taken pics.
We also made fresh salsa in my new Vitamix!
These are so fun to eat and amazingly delicious that I need to remember to make them as a party food sometime. I think you could slice them in half on the diagonal and they would be even more bite size and party friendly.
Baked Chicken Taquitos
- 3 ounces organic cream cheese, at room temp
- 1/4 cup salsa verde
- juice of 1/2 lime
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 2 cups cooked and shredded chicken (I used part of a rotisserie)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 12-16 (6-inch) organic corn tortillas
- Preheat oven to 425 F. Spray a rimmed baking sheet with cooking spray.
- In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt. Add the chicken and cheeses and stir until evenly distributed. Season the mixture to taste with salt and pepper.
- Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Spray the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. (I loved them served with sour cream!)