This is one of my favorite recipes, mostly because it is one of my favorite flavor combinations; cilantro and lime. In addition to tasting great it also freezes and reheats well. Any recipe that serves my monster family for more than one meal is a big winner. It comes from Pennies On A Platter, still my favorite food blog.
My photos are craptastic. I don’t know how to use the camera. Sorry.
Baked Chicken Taquitos
Barely Adapted from Pennies on a Platter
3 Oz. Cream Cheese, softened
1/4 Cup Green Salsa or Green Taco Sauce
1 Tbsp. Lime Juice
1/2 Tsp. Ground Cumin
1 Tsp. Chili Powder
1/2 Tsp. Onion Powder
2 Cloves Garlic, minced
3 Tbsp. Cilantro, chopped
3 Green Onions, chopped
2 Cups Chicken, cooked and chopped
1 Cup Monterey Jack Cheese, shredded
12 Snack Size Flour Tortillas (or more)
Combine the first seven ingredients. Add in everything else, except the tortillas. It’s not a casserole silly!
Once everything is combined, put a few tablespoons of the mixture in each tortilla. Just eyeball it. This is one of those recipes that works without having to measure anything. That’s awesome because it means you don’t have to wash the measuring stuff. Yay. My husband doesn’t wash measuring cups or spoons unless they are used for liquid. It’s gross. I swear I will never forgive his mother for teaching him that. That’s why I love this recipe, I don’t have to pick up a measuring spoon that is covered in cinnamon or salt or whatever he used last. If I make this every night we’ll probably stay married forever.
As you fill the tortillas, roll them up and place them on a baking sheet, seam-side-down. Spray them lightly with cooking spray. I use one of those pump jobbies with olive oil in it. You could use Pam, but it has propane in it. Seriously, check the ingredients.
Bake them in a 425 degree oven for 15 minutes or until golden brown. I serve them with black beans because the twinkies do not enjoy the cilantro-lime flavor combo but they love black beans. If they eat just one thing on their plate, it’s a win.