I tend to do most of our grocery shopping on Sundays. Always nice to have a fully stocked fridge and pantry before starting the busy work week. But this also means that I have to try and plan our dinner mean for the upcoming week. Not always an easy task. Sometimes by the end of the week I don’t feel like making what I had planned. Or I have some weird kind of craving and need to make a spur of the moment grocery store run. And sometimes I just don’t feel like cooking at all. Making it a frozen pizza or cereal for dinner kind of night!
This recipe has made several appearances on the “upcoming dinner schedule,” but as usual, never followed through with my original plan. And now I’m kicking myself for always shoving this recipe to the side and coming up with an alternate dinner option.
Creamy Chicken Taquitos
3 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves of garlic, minced
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups shredded chicken
1 cup shredded mexican cheese blend
small flour tortillas
Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.
In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Finally add the chicken and cheese. Mix until well combined.
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 seconds).
Spoon approximately 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.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.