The Kitchen Door

We never called Mexican food “Mexican Food” when we were growing up. To us it was just “food”. All other food had a label or was referred to by it’s name. For example if we were eating Pizza or Spaghetti or hamburgers then whenever we were called to the table the dish was announced “Come and eat Pizza”. For “Mexican Food” it was just “Come and eat”.

In our Hispanic family we loved our chile and tortillas and beans. We didn’t usually go out to eat at Mexican Food restaurants because that’s all the same stuff we had at home and ours was most likely better (my Mom is known for her superior enchiladas and red chile).

My Dad used to joke “We have a million things to eat around here and they’re all beans.” Teehee. It was kind of true but I gotta tell you… to this day nothing ministers “home again” to me like the smell of a fresh pot of beans cooking.

This taquito recipe that I am about to share with you is in no way an authentic New Mexican dish… and certainly not one that I had growing up… but you know what… It’s good!  They’re easy to make, delicious, and they’re baked not fried.

Enjoy!

Baked Creamy Chicken Taquitos

The yield depends on the size of tortilla you use.

The Ingredients

• 1/3 cup  (3 oz) cream cheese
• 1/4 cup salsa
• 1 TBS fresh lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp granulated garlic, or garlic powder
• 2 TBS sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• Corn or flour tortillas (I used 8" flour)
• Coopking Spray
• Kosher Salt

The Instructions

1. Heat oven to 425F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time. If you're using flour tortillas, you can skip this step.
4. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll up.
5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Sprinkle with a pinch of kosher salt on top. Place the pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

By: The Kitchen Door

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