Thursday, June 28, 2012

Tasty Chicken Taquitos

Yet again, Another new recipe. 
I know. 
I just can't help myself. 

I found this on the blog, Taste and Tell. Deborah, the creator of Taste and Tell, gave this recipe a "10 out of 10."
Say what?
That is strong statement. 
So, got to try....suppose to be delicious and Mexican.
I am so. there.

I boiled my chicken the night before. And I am so glad I did. This recipe, while, yes, very yummy, took me a bit to assemble. 
Plus, this was my first time making and, if you're like me, it takes a bit longer to make a recipe the first time around. 

But, no fear, these taquitos were so worth the wait. 
Loved 'em!
And, the Cilantro-Lime Ranch Dressing is Ah-mazing! 
This recipe would just not be the same without it. The dressing is so good, I can only imagine what else you could serve it with. 

Hubby approved this recipe. He said, "Yes, make this again!"
I made a double-batch, so, we had enough left overs for the next day (or two!). 
I think this would be great to make then freeze for later dining...IF you can stand to not eat them all at once. 

Baked Creamy Chicken Taquitos
from Our Best Bites Cookbook
makes 14-16 corn tortillas or 10-12 flour tortillas
total time: about 45 minutes
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 tablespoons vegetable oil, optional
nonstick cooking spray
kosher salt
Creamy Cilantro-Lime Ranch Dressing (recipe follows)

1. Heat oven to 425F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll up.
5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place the pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with Creamy Cilantro-Lime Ranch Dressing.

Creamy Cilantro-Lime Ranch Dressing
from Our Best Bites Cookbook
makes 2 cups
1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 tablespoons lime juice)
1 package dry Ranch dressing mix
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
hot sauce, to taste
Combine mayonnaise, milk, lime juice and the contents of the ranch dressing in a blender or food processor. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.

*Helpful hint*-be careful to put some space in between the taquitos on the baking sheet. I smooshed mine close together and the sides of my taquitos could have been a bit crispier. I was trying not to dirty another cookie sheet.  

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