Baked Creamy Chicken Taquitos

In honour of this week's countdown to my cook off in The Real Women of Philadelphia, I thought I would re-post one of my all time favourite recipes featuring cream cheese.

Try this - I guarantee your family will love it!

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When I arrived home from work today, I embraced the more comforting and non-technological side of life. First, getting into flannel pyjamas, and then lighting my favourite cinnamon and apple secnted candles as I prepared to make dinner.

More and more I am realizing the importance of simple comforts; like creating an evening meal that invites loved ones to come together at the end of the day to share and connect.

It's also so much fun to find a recipe in a book or another blog that intrigues you.

Last week I spotted a recipe on Diary of a Recipe Addict for Baked Chicken Taquitos and knew I had to try it.

These deliciously crispy and crunchy taquitos have a warm and flavourful creamy chicken and cheese centre that satisfies the senses with every delicious bite.

Served alongside a salad with mixed greens, tomatoes, and buttermilk dressing, this quick and easy to prepare meal was the perfect thing for a busy Wednesday.

Better still, I'm sure it could be frozen as a make ahead dish for the holidays.

Here's what you do...

For printable recipe click here

Ingredients

• 1/3 c. (3 oz) Philly Light cream cheese
• 1/4 c. green salsa (I used the regular salsa I had on hand it was fine)
• 1 Tbsp. fresh lime juice
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. onion salt
• 1/2 tsp. garlic powder
• 3 Tbsp. chopped cilantro
• 2 Tbsp. sliced green onions
• 2 c. shredded cooked chicken (I poach mine in water, a garlic clove, and a little salt for this recipe)
• 1 c. KRAFT Mexican blend shredded cheese
• 8 Flour Tortillas (soft taco size)
• Kosher Salt
• Extra virgin olive oil or cooking spray

Heat oven to 425* Lightly coat baking sheet with extra virgin olive oil or cooking spray.

Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine, then add cilantro and green onions.

Add chicken and cheese and combine well. You can prepare up to this step ahead of time, just store the mixture in the fridge.

Wrap tortillas in a damp paper towel and microwave until warmed and soft enough to easily work with.

Lay all the tortillas out and equally distribute the chicken mixture amongst them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.

Roll it up tightly. Place seam side down on a baking dish. Lay all the taquitos seam side down and make sure they are not touching each other. I know, mine are - I moved them after I took the picture :-)

Spray the tops lightly with cooking spray or brush the lightly with extra virgin olive oil, and sprinkle some kosher salt on top.

At this point you could probably freeze the recipe too.

To cook:

If frozen, thaw on counter prior to baking

Place pan in oven and bake for 15-20 minutes or until crisp and the edges start to get golden brown.

We've got the three C's covered!

Crispy, Crunchy, and Creamy.

Perfect for a quiet Wednesday night when the mind is filled with deep thoughts....

xoxo


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Linked to:

The Frugal Antics of a Harried Homemaker - Your Recipe My Kitchen

RECIPE SWAP THURSDAY AT PRAIRIE STORY