Taste it: Quick and easy creamy chicken Taquitos

By (DDG$: 455) , on 28.02.12 4 comments

Taste it: Quick and easy creamy chicken Taquitos | clique faves feature recipes  pictures

Summer is nearly over, which means (for me) it's Good-bye salads and sushi, and Hello bakes, soups and pasta (what bikini?!)

I tried this super easy recipe as a starter for a Mexican themed dinner party I had a while back, but it was so mouth-watering I have upgraded it to a stand alone meal.

Even better you can make a big batch and freeze it (according to the recipe) which is awesome for those cant-be-bothered nights in.


Makes: 12 taquitos

3 ounces cream cheese, softened

1/4 cup green salsa

1 Tbsp fresh lime juice (juice from half a lime)

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves garlic, minced

3 Tbsp chopped coriander

2 Tbsp sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican flavored cheese

small flour or corn tortillas


cooking spray

Preheat your oven to 425˚F/ 220 C. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the coriander and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

 Image and recipe from penniesonaplatter.com 

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