I was first introduced to taquitos by Trader Joe's. They were yummy, so of course I had to try making them at home. I started with the chicken taquito recipe on The Girl Who Ate Everything's blog, then adjusted it to fit my tastes. I've tried making several different varieties and these are my two favorites: Creamy Mexican Chicken Taquitos and BBQ Hawaiian Chicken Taquitos. The filling can be made a day or two ahead of time and baked day of. I haven't had the best luck freezing the filling for later use. You can use diced chicken, but I highly prefer to slow cook chicken and shred it for taquitos.
Ingredients:
1/3 cup (3 oz) cream cheese, softened
1/4 cup salsa verde
1 lime, juiced
1 clove garlic, diced
2 scallions, sliced
3 tablespoons cilantro, chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
salt and pepper
2 cups shredded cooked chicken
1 cup grated Sartori Montamore cheese
12 small flour tortillas
Preparation:
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Put cream cheese in a medium sized bowl. Add salsa verde, garlic, lime juice, and spices. Mix well. Add cilantro, scallions, chicken and cheese. Stir until combined well.
3. Place 4-5 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
4. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Ingredients:
1/3 cup (3 oz) cream cheese, softened
1/4 cup salsa verde
1 lime, juiced
1 clove garlic, diced
2 scallions, sliced
3 tablespoons cilantro, chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
salt and pepper
2 cups shredded cooked chicken
1 cup grated Sartori Montamore cheese
12 small flour tortillas
Preparation:
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Put cream cheese in a medium sized bowl. Add salsa verde, garlic, lime juice, and spices. Mix well. Add cilantro, scallions, chicken and cheese. Stir until combined well.
3. Place 4-5 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tightly.
4. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
5. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.