Monday, October 10, 2011

Weekly Recipe: Creamy Chicken Taquitos

Do you have certain food bloggers that you totally trust?  Those that you feel confident in making any dish they post?  It has so much to do with your personal preferences and what you find visually appealing.  I have several blogs that I drool over on a regular basis and one of those is Annie's Eats.  I am constantly amazed that she's a doctor, a mom, a fantastic cook, and manages to post an amazing recipe every day!  Wow!

In one week, I bookmarked this recipe two times, from 2 different sites.  After copying and pasting it to my Word file, I realized I had already copied it from Annie much earlier.  I began to compare the recipes and noticed that they had both gotten it from Annie as well.  Looks like I'm not alone in my not-so secret food crush.

I'm not sure I changed one thing about this recipe except subbing whole wheat tortillas for the plain white - oh and omitting the cilantro and green onions because I didn't want to buy a whole bunch just for 3 tablespoons.  These were a huge hit and I'm anxious to make them again very soon.

Creamy Chicken Taquitos
adapted from Annie's Eats

3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
1 tsp garlic powder
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch whole wheat tortillas
Cooking spray
Kosher salt
Preheat the oven to 425˚ F.  
In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, chicken and shredded cheese.  Mix thoroughly until well combined (can be done the night before).
Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)
(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)
Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

Linking up to Lady Behind the Curtain and  This Chick Cooks this week!


  1. Those look so good. You have me craving Mexican. Great photo!

  2. I think you know that I'm also addicted to Annie's recipes and, especially now that I'm back at work, totally in awe of how she fits so much into a day. These look delish ... did the serving you show (amazing presentation, btw) satisfy you for a dinner portion? And, do you use kosher salt, if so, do you think it makes a difference?

  3. More proof that cream cheese really does improve everything.

    Chicken...I know you buy organic, but since you only needed probably a couple of breasts (if that) for this recipe, did you just look for a smaller package or do you buy in bulk & repackage?

  4. I made these and posted quite a while ago and glad I saw them here because it reminds me to make them again. Annie is amazing!