unapologetic chicken taquitos

Abby here…

I love mexican food.

As in, I could eat it every single day.  It is hands down my number one weakness when it comes to eating right.

Maybe it’s the tortillas.  Or the cilantro.  Or the chips and salsa.  Ohhh, the chips and salsa.  

So although there is nothing healthy about this recipe (although I did use all organic ingredients), I just can’t make any excuses.  It is what it is, and I have no problem occasionally eating them to my heart’s content.

I originally found this recipe HERE, but after making it way too many times to count… I’ve changed it up just a bit.

Unapologetic Chicken Taquitos

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Yields 2 dozen.

What you need:

  • 2 dozen corn tortillas
  • 4 cups cooked shredded chicken (dark or white meat works, but dark meat tastes best here)
  • 2 cups shredded cheddar cheese (shred your own… cheaper and better)
  • 1 80z package of cream cheese (at room temp)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup salsa
  • 1/2 cup cillantro
  • 1 bunch green onions (I use the green and white parts)
  • 2 juicy limes
  • olive oil

What to do:

Preheat oven to 350.

In a food processor combine cream cheese, cumin, chili powder, garlic powder, onion powder, salsa, cilantro, green onions and the juice from 1 lime.  If you don’t have a food processor you can mix well by hand, but just sure to finely chop up green onions and cilantro first.

In a large bowl, combine cream cheese mixture with shredded chicken and shredded cheese.  

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Once that is mixed well, scoop about a 1/4 cup of the chicken/cheese/cream cheese into a tortilla and roll it up tightly. Place them close together on a pan lightly greased with olive oil.

In a small bowl, combine the juice on 1 lime, a few tablespoons of olive oil and a teaspoon of chili powder.  Brush this over the top of the taquitos before they go into the oven.

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Bake on 350 for about 20 minutes until the corn tortillas become slightly crunchy!

Enjoy with salsa, guacamole and sour cream!

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For those who want the recipe without all the crazy pics:

What you need:

  • 2 dozen corn tortillas
  • 4 cups cooked shredded chicken (dark or white meat works, but dark meat tastes best here)
  • 2 cups shredded cheddar cheese (shred your own… cheaper and better)
  • 1 80z package of cream cheese (at room temp)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup salsa
  • 1/2 cup cillantro
  • 1 bunch green onions (I use the green and white parts)
  • 2 juicy limes
  • olive oil

What to do:

  • Preheat oven to 350.
  • In a food processor combine cream cheese, cumin, chili powder, garlic powder, onion powder, salsa, cilantro, green onions and the juice from 1 lime.  If you don’t have a food processor you can mix well by hand, but just sure to finely chop up green onions and cilantro first.
  • In a large bowl, combine cream cheese mixture with shredded chicken and shredded cheese.
  • Once that is mixed well, scoop about a 1/4 cup of the chicken/cheese/cream cheese into a tortilla and roll it up tightly. Place them close together on a pan lightly greased with olive oil.
  • In a small bowl, combine the juice on 1 lime, a few tablespoons of olive oil and a teaspoon of chili powder.  Brush this over the top of the taquitos before they go into the oven.
  • Bake on 350 for about 20 minutes until the corn tortillas become slightly crunchy!
  • Enjoy with salsa, guacamole and sour cream!

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