Baked Creamy Chicken Taquitos

It is no secret that we are huge fans of mexican foods at our house! I’m all about finding simplified and “healthified” mexican dishes. These baked taquitos are just that – very simple and much healthier than their fried version! Not to mention, they are great for the freezer!! To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, 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 degrees F and bake for 15-20 minutes.

chicktaq

Ingredients:

recipe adapted from: seedatthetable.com

3 ounces fat-free or 1/3 less fat cream cheese, softened

1/4 c. green salsa

1/2 tsp. ground cumin

1 tsp. chili powder

2 cloves garlic, minced very finely

2 c. shredded cooked chicken

1 c. shredded cheese

wheat tortillas

kosher salt

Directions:

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, ground cumin, chili powder, and garlic. Add the chicken and cheese; mix thoroughly.

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.

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4 thoughts on “Baked Creamy Chicken Taquitos

  1. We need to try these! Like our old “after-school snack” taquitos, they’d be good to have for quick access in the freezer, but a much healthier version.

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