Do you ever want to pick up the giant box of frozen taquitos at the warehouse store but have no idea where you would store them? Well, with this recipe you can make your own, in whatever quantity you can manage to make room for in between frozen corn and random half bags of ice leftover from your last party. I made a double batch, half corn and half flour tortillas which ended up making 36 taquitos. Now I have them ready for when I’m feeling lazy and don’t want to come up with something for dinner (or lunch). 20 minutes straight from the freezer and you have a delicious homemade meal that you can feel great serving to your family. You could even make them, freeze them and have them for a party appetizer! Yum!
At the beginning of every week I poach a few chicken breasts. It’s really easy. Boil broth in a medium saucepan, add the chicken – making sure it’s completely covered by the broth. Cover and turn off the heat. Allow the residual heat from the broth to gently cook the chicken for about 20 minutes (or until it’s cooked thru). Remove from broth and then shred with two forks or throw it into your Kitchen Aid with the paddle attachment and turn it on medium for about 30 seconds. Seriously. Shreds chicken perfectly. Like a restaurant. I keep a bag of it in my fridge pretty much at all times. It’s fantastic for throwing into casseroles, soups, making tacos or these taquitos.
So, I took a few cups of my already prepared chicken and added it to some cream cheese, spices, onion, salsa and fresh cilantro. Mix it all up and you’re ready to fill your tortillas.
Heat up a couple tortillas at a time to soften so they don’t break apart when you roll them. Corn tortillas will need a little longer in the microwave than flour. I put mine under a slightly damp paper towel for about 20-30 seconds. Put a couple of tablespoons of the mixture on the bottom third of the tortilla and then roll.
Repeat until all the mixture is used. Then you can freeze for later, or bake them up right away. If freezing, “flash freeze” them in a single layer on a baking sheet. 15-20 minutes until they’re firm.
Then you can put them in a freezer bag and they won’t stick together. Easy easy.
When you cook these up they get all crispy on the outside with that rich chickeny cheesy filling melted up on the inside and are just divine. Use your favorite tortilla. Flour or corn works just as well. I know. I’ve tried both.
All ready to be devoured by your whole family. Mmmmm.
Creamy Chicken 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 cilantro
- 2 Tbsp sliced green onions
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican flavored cheese
- small flour or corn tortillas
- kosher salt
- cooking spray
Preheat your oven to 425˚F. 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 cilantro 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. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes so that when you add them to the freezer bag, they will not all stick together).