Cinco de Mayo feliz!!

In honor of my Mexican heritage, tonight’s dinner was mexican food.  YUMMY!!!  My kids, as most of you know, are super picky eaters.  Moo Moo declined to eat anything but Boobs did try them (and liked them).

I thought I would try my hand at a cooking post.  I am no professional, believe me.

Here is the original recipe post from Our Best Bites (which is a food blog I love).

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice  (I didn’t use this)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (I definitely used more than 3 tbsp but I love cilantro)
2 T sliced green onions (I used 2 stalks)
2 C shredded cooked chicken (I used canned for ease)
1 C grated pepperjack cheese  (I used monterey jack/cheddar blend since that is what I had)
small corn tortillas (I prefer flour tortillas so I used flour fajita tortillas)
kosher salt
cooking spray

Heat oven to 425. 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 granulated garlic. 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.  (I didn’t have to warm them since they were flour tortillas) 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 are coming 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.

I served mine with refried beans and a side of salsa and sour cream.

So good!!!!  They were crunchy and creamy and SO filling!  These would be easy to make low fat if you used a few different ingredients (like corn tortillas, fat free cream cheese, etc).


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