This isn’t the recipe I had planned for today.
Remember on Tuesday when I was extremely upset because the recipe I had planned on sharing then was MIA? Well I have spent every waking moment since then looking for that recipe. I have torn apart my office, I have gone through files and papers and still have had no luck.
So again today I am sharing a recipe I did not have planned (because I really wanted to share that recipe) BUT it is still a good scratch that, amazing one nonetheless.
AND on the brighter side I found like 5 other recipes I had jotted down in random places that go with a bunch of pictures on my computer. YEAH! Look forward to a blog overload coming soon to an internet near you.
But back to these taquitos.
Taquitos remind me of college. Late nights studying, the ability to eat whatever you want whenever you want, having only $11.67 in your bank account.
Frozen boxed taquitos and ranch dressing are a staple in college.
And that is preciously where I left them, in the freezer of my second apartment, the one that I shared with 3 roommates.
I have never looked back.
But these Baked Creamy Chicken Taquitos have gotten mad reviews all over the web. Which made me want to try them and want to run the opposite direction at the same time.
You see whenever something gets insane reviews, whether a movie, restaurant, book, etc., and I finally try it I am either tickled pink because it is everything I had hoped it would be or extremely disappointed because not only was it not good it did not warrant all that hype.
But don’t worry these taquitos fall under the tickled pink emotion and totally make up for all those horrible boxed taquitos I ate in college.
Like, these are a million times better!
One Year Ago: Greek Pasta Salad and Tips for a Brunch on a Budget
Two Years Ago: Cookbook Review: Family Circle All Time Favorite Recipes
Three Years Ago: Dulce de Leche Tres Leches Cake
Baked Creamy Chicken Taquitos
Prep Time: 30 minutes Cook Time: 20 minutes Makes 14-16 taquitos
1/3 cup cream cheese
1/3 cup green salsa
1 lime juice, juiced and zested
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
6-inch corn tortillas
nonstick cooking spray
Heat oven to 425 degrees.
Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice and zest, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro, chicken and cheese.
Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Place the pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve.
Adapted from Our Best Bites Cookbook and seen all over the web