Creamy Baked Chicken Taquitos

Dinner (main courses: pot roast, lasagna etc.)

Creamy Baked Chicken Taquitos

Postby mrs.shea » Fri Mar 08, 2013 2:12 pm

Creamy Baked Chicken Taquitos
Source: www.preventionrd.com

4 oz low-fat cream cheese softened
1/3 cup salsa verde (I used Tomatillo Salsa Verde)
juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic minced
1/4 cup fresh cilantro chopped
3 Tbs scallions chopped
2 cups cooked and shredded chicken (about 3/4 lb)
1/2 cup shredded extra sharp 2% cheddar cheese
1/2 cup shredded Pepperjack cheese (if you can find low-fat use it! I couldn’t.)
22-24 (6-inch) yellow corn tortillas
coarse sea salt and freshly ground black pepper
cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the softened cream cheese with the salsa, lime juice, spices, garlic, cilantro, scallions, and salt and pepper, to taste. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and workable.
Spoon about 2 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray and sprinkle with coarse sea salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with condiments of your choice, such as sour cream, Greek yogurt, salsa, and/or guacamole. Yield: 22 taquitos.

Nutrition Information (per taquito): 111 calories; 3.5 g. fat; 16 mg. cholesterol; 148 mg. sodium; 12.6 g. carbohydrate; 1.1 g. fiber; 7.3 g. protein

Note: To freeze for future use, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw).

Keywords: freezerfriendly, kidfriendly
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mrs.shea
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