Baked Creamy Chicken Taquitos
recipe adapted from OurBestBites.com
http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/
1/3 C (3 oz) low fat cream cheese
1/4 C green salsa or green enchilada sauce (salsa verde or chile verde)
1T fresh lime juice (about ½ lime)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded* cooked chicken (*Tip: shred cooked chicken by using the paddle on your Kitchen Aid or wire whisk on your Bosch!)
1 C grated cheese
small flour or corn tortillas (10-12, depending on size)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with parchment paper (or foil and lightly coat with cooking spray).
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas (or cold tortillas):
[Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (corn tortillas crack more than wheat). It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.]
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. 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. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip them in salsa, sour cream, guacamole, or Creamy Lime-Cilantro Ranch Dressing (recipe follows).
Mexican-Style Black Beans & Corn
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 (11.5 oz) can tomato juice (1 1/3 cup)
1 tsp. salt
2 Tbsp. fresh cilantro, chopped
In a medium saucepan, add oil. Place pan over medium heat until oil shimmers. Add garlic and cumin and sauté until fragrant, about 1-2 minutes. Add beans, corn, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. If desired, serve over rice.
***FREEZER INSTRUCTIONS***: (Taquitos) After rolling up the tortillas, place them seam-side down in a freezer-safe baggie. (Beans) After adding beans, corn, tomato juice, and salt, add cilantro and stir well. Do not heat through. Ladle into quart size freezer-safe baggies. Lay flat in freezer.
***TO COOK FROM FROZEN***: (Taquitos) Preheat oven to 425 degrees. Cover a cookie sheet with parchment paper. Place frozen taquitos onto parchment paper without letting them touch each other. Spray taquitos lightly with cooking spray and sprinkle with salt. Bake for 25-30 minutes, or until heated through and lightly browned. (Beans) Thaw under warm running water (or bowl of warm water). Heat on stovetop until hot.
Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites
http://www.ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/
1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1 C mayo
1/2 C milk
2 Tbsp fresh lime juice (juice from 1 lime)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Add fresh lime juice, garlic, cilantro and green salsa. Blend until smooth. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
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