Baked Chicken Taquitos

Baked Chicken Taquitos

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!

Homemade salsa

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

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

Method

  • 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!)

Adapted from Pink Parsley Blog

Advertisements

White Chicken Chili

When I asked Devin what he would like for his last-day-of-the-9th-grade-eve dinner he thought White Chicken Chili would be good. He also informed me that it better taste like his Aunt Zan’s. He went to visit her in Washington, DC for a few days last summer right before school started and she made this for him… he has been talking about it ever since. This recipe is very similar to the one she makes but the recipe she shared with me called for a can of cream of chicken soup and an envelope of prepared taco seasoning. Zandria has cut out gluten and a lot of sugars and processed foods from her diet since last making the version she sent me so I’m sure she would like to know about this latest, greatest recipe I found.

I cooked everything in my dutch oven.

Devin announced that the chili was very, very good and gave it a thumbs up.

White Chicken Chili

Adapted from Fearless Homemaker

Ingredients

  • 2 cans cannellini beans, drained
  • 1 can hominy, drained and rinsed
  • 1 large white onion, chopped
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 stick unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth (I doubled the broth that her recipe called for because I like a soupier chili)
  • 2 cups half and half
  • 1 teaspoon hot sauce
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • kosher salt and freshly ground pepper to taste (her recipe called for white pepper but I didn’t have any)
  • 2 – 4 ounce cans of chopped, mild green chilies
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1/4 cup fresh cilantro, chopped
  • sour cream, for serving

Method

  • Start by dicing up the raw chicken breasts into the size chunks that you prefer. Heat a dutch oven to a medium heat and add the oil. When heated, add the chicken breasts chunks and salt and pepper to taste. Cook, stirring occasionally until done. Remove chicken and place in a medium bowl.
  • Add onions and garlic. Cook for about 8 minutes until soft. Add the butter and when it is melted sprinkle the flour over everything and stir constantly for 3-4 minutes. Slowly add in the chicken stock, then the half and half. Turn heat down to medium-low. Bring mixture to a simmer (watch the heat and stir frequently so that the pan doesn’t scorch). Add chicken, beans, chilies and spices. Cook for about 30 minutes with the lid on stirring occasionally. Right before serving stir in the shredded cheese. Serve with a dallop of sour cream if desired. Devin ate his with some crushed tortilla chips.