One of my dear friends just adopted a little boy from China with her husband. And as we do with new-mommy friends, we shower them with food and presents and desserts. Somehow that food just means so much more (and tastes so much better) when someone else made it with you in mind. A food train was set up and we showered her and her growing family with all sorts of surprises.
Normally I try to do something hot and ready to eat. But since she was being showered with a lot of food, I wanted to make sure she had the option to heat it up whenever she needed it. I decided on Creamy Chicken Taquitos. I have used this recipe to take with our family to the beach because it’s easy to make and freeze and just pop into the oven after a long, hard day at
work the beach.
I found the original recipe on Pinterest but I have changed it a lot. There was too much cheese and too much tortilla-to-stuffing-ratio, so I switched things up a bit. THEY ARE SUPER YUMMY.
Creamy Chicken Taquitos
3 oz. cream cheese
1/2 cup salsa
1 tsp. chili powder
2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
2 cups shredded cooked chicken
1 cup cheddar or Mexican flavored cheese
juice from 1 lime
1) If you aren’t going to freeze, preheat your oven to 425 degrees.
2) Mix in a large bowl the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro, cooked chicken, and shredded cheese. Mix well.
3) Grab a tortilla, and spoon about 1/3 cup of the mixture in there and roll it up. Lay seam-side down in a greased 9×13 pan. Continue until all tortillas are filled and rolled up. If you are freezing them to heat up later, stick them in the freezer at this point!
4) Bake for 15 – 20 minutes or until tortillas are slightly browned and crisp. Serve with sour cream and/or (I suggest and) guacamole. I normally serve these on a bed of lettuce as well.
If heating up a frozen batch, simply pull out of the freezer and bake at 425 for 15-20 minutes. No need to thaw them first!
This little kitchen gadget just does miracles. Let me tell you. My mother-in-law is a grand cook, and does all things yummy. She gave this little guy to me not too long ago and I wasn’t sure if I would ever use it. MAN ALIVE, I use it all the time. It dices up stuff- cooked chicken, cilantro, tomatoes, green onion. It’s a great time saver and a LOVELY thing. Not sure what it’s called, but it sure does make chopping up the chicken and cilantro in this recipe a breeze.
All mixed up in the bowl. That’s what I love about this recipe- just throw it all together in a bowl. Nothing fancy.
Stuff ’em. Simple as that.
Freeze them in a throw-away container if you are passing these gems along to someone else needing a meal. That way there is no hassle returning dishes. Who wants to wash them and then try to remember whose dish goes to who?!