It’s been a couple of weeks since I have last updated my food blog, and I’m trying to get back into the swing of things again. I haven’t been a good blogger because of personal and family issues, and I’m slowly working my way again to “normalcy.” It’s been a rough couple of weeks and I have been trying to work with the good and the bad, which is a little frustrating and challenging at the same time. However, if there is anything that can bring me out of my frustrations…it’s cooking. Cooking brings my inner peace and calmness like no other.
This recipe has been on my Google reader for a long time, and I was reminded once again from Nicole of Prevention RD. She’s one of my new favorite blogs to follow right now because she’s following a similar healthy cooking style that I try to follow. This recipe is easy to prepare and I absolutely love these baked taquitos, it’s my guilty Mexican-food pleasure. They have a nice crunchy bite from being baked instead of fried, and you don’t feel as guilty eating a couple of them. I paired the creamy baked chicken taquitos with Mexican rice, salad and tasty guacamole for a simple dinner. Enjoy!
Creamy Baked Chicken Taquitos
Adapted from Prevention RD
4 ounces Neufchatel cheese, softened
⅓ cup Tomatillo Salsa Verde
juice of ½ lime
1 teaspoon chile powder
½ teaspoon ground cumin
pinch cayenne pepper
½ teaspoon onion powder
3 cloves garlic, minced
¼ cup fresh cilantro, chopped
3 tablespoons green onions, chopped
2 cups cooked and shredded chicken (about ¾ to 1 pound)
½ cup shredded Mexican cheese
½ cup shredded queso fresco
22-24 (6-inch) yellow corn tortillas
coarse sea salt and freshly ground black pepper
cooking spray (Misto)
Preheat the oven to 425 degrees. Spray a jelly roll or cookie sheet with cooking spray or Misto.
In a large bowl, mix the Neufchatel cream cheese, salsa, lime juice, spices, garlic, cilantro, green onions. Mix in the chicken and cheeses. Taste and season with salt and pepper.
Working a couple tortillas at a time, heat them in the microwave between a damp cloth until they are soft are soft and workable (about 30 to 45 seconds).
Spoon 2 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared jelly roll 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.
Best served with guacamole, sour cream, or salsa. (Or a mixture of it all!)
Yield: 20 to 24 taquitos
Nutrition Information (per taquito): Calories: 194.5; Carbs: 25g; Sugar: 2.2 g; Protein: 10 g; Fiber: 1g
Review: Fantabalous grub and I really wished that I had made more because this dish freezes well. My husband ate at least 5 or 6 servings to himself. This can also be served as a wonderful appetizer to share for whenever you entertain as well.