Saturday, October 27, 2012

Creamy Taquitos

I have no idea why I have not posted this before.  We love these taquitos - they are easy and quick to make and so good with refried beans and guacamole.  There were various recipes circulating the internet on Pinterest and different blogs.  I made some adjustments using a few different recipes for the final recipe here.  These are great to freeze and cook later, too!

3 oz. cream cheese, softened
1/4 C salsa
1 TBSP lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 garlic cloves, finely minced
3 TBSP chopped cilantro
2-3 green onions, chopped
2 C cooked chicken, shredded (or 2 cans of chicken, drained)
1 C Mexican or cheddar cheese
10-12 tortillas
cooking spray
Kosher salt for sprinkling

Preheat the oven to 425.
Line a baking sheet with parchment paper and spray it with a layer of cooking spray.
Combine all ingredients on the list from cream cheese through cheese in a large bowl.
Place 3-4 TBSP of the filling in each tortilla and roll them tightly.
Spread out evenly on the baking sheet.
Spray the taquitos with a thin layer of cooking spray and sprinkle with Kosher salt (the rough, larger granules give the taquitossome extra "umph" - don't eliminate the step).
Bake the taquitos for 12-20 minutes until ends start to get crispy and the taquitos are cooked through (it will vary depending on how thick they are and how your oven cooks).

To freeze the taquitos, place them on a greased pan after rolling them and before baking them and put them in the freezer for 30-60 minutes.
Remove from the freezer and place them in a freezer safe container.
To cook after frozen, place the taquitos on a greased pan, spray the tops, and sprinkle with salt.
Add a couple of minutes to the cooking time until warmed through.

*This recipe was altered from

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