Thursday, April 19, 2012

baked chicken taquitos (with a special sauce)

I love taquitos! They are always a treat, but I have avoided buying them from the freezer section at the grocery store (too expensive!). As we are in a Mexican food mood this week, I decided to figure out how to make them, and let's just say, they were better than the frozen kind. As they should be! We devoured them, and whipped up our favorite sauce to accompany Mexican food (more on this later!). 

The recipe was easy and simple, and these would freeze great for a simple snack or addition to a meal. 

Here's the recipe:

Baked Chicken Taquitos
Yields: 8, using 8 inch tortillas 

What You Need:
-3 ounces of softened cream cheese (I used 1/3 fat)
-1/4 cup of green salsa or enchilada sauce
-1/2 teaspoon cumin
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1 teaspoon chili powder
-2 tablespoons diced onion
-2 cups of shredded cooked chicken (I used 2 frozen chicken breasts for this)
-1 cup of shredded Mexican cheese
-flour tortillas (I used 8 inch ones, although smaller might have been nice)
-kosher salt
-cooking spray


Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil.

In a large bowl, combine and mix the cream cheese, green salsa, cumin, onion powder, garlic powder, chili powder, homemade fajita seasoning, and onion. (Using a fork worked best to really combine the ingredients.)

Then add in the cooked shredded chicken and cheese and mix well. Admire the amazing smell coming out of this bowl!

Take your tortillas, pop them in the microwave for about 20-25 seconds, and you're good to go. Take between 2-3 tablespoons of the chicken mixture and spread it onto the bottom third of the tortilla. Roll the tortilla up as tight as possible. Place seam side down on the baking sheet. Repeat with all tortillas until the chicken mixture is gone. 

Make sure the taquitos don't touch each other on the baking sheet. 

Spray the tops lightly with cooking spray and sprinkle with kosher salt. Pop in the oven and bake for approximately 10 minutes. (This is when I checked on mine, and the edges were browning nicely and the insides were bubbly. They were ready to eat after that!)

These could be served with sour cream or guacamole, but I prefer our secret special sauce. It doesn't have a name, and the ingredients aren't so secret. The secret special sauce consists of equal parts sour cream, ranch, and taco sauce. Add a couple dashes of tabasco if you want a slight kick. Seriously, you won't be able to turn this sauce down! It's divine with quesadillas too. 

The perfect baked treat.

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