Receta Chicken Taquitos-Baked
Chicken Taquitos-Baked
A while back, I posted a Beef Taquito recipe that was a real hit–it even made it onto an area Supper Club’s Menu. Here is a chicken version and because I hate the mess of frying on the stove, it is baked. I made many a beef taquito baked this way to avoid the mess and like it both ways equally.
So if you are so inclined, toothpick the tortillas together and throw them in a deep fryer. The taste changes a bit, but I guarantee you will like them either way…
Chicken Taquitos-Baked
Ingredients:
- 4 ounces cream cheese-softened
- 1/2 cup tomatillo salsa + 1/3 cup for dipping
- 1 tablespoon fesh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 green onions-chopped
- 1 rotisserie chicken-shredded
- 2 cups Pepperjack cheese-grated
- 1 package 6 inch flour tortillas
- 1/2 cup Ranch dressing
Directions:
Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray it with non stick cooking spray.
In a medium bowl, mix the cream cheese, tomatillo salsa, lime juice, cumin, chili powder, onion powder and garlic powder until combined. Then add the green onions, chicken and cheese. Mix well.
Place about 1/2 cup of mixture on a tortilla and roll up tightly. Place seam side down on the baking sheet, making sure they are not touching; spray with non stick cooking spray and sprinkle with a little salt.
Bake for 12-15 minutes or until they are crisp and starting to brown. Meanwhile, mix the remaining tomatillo salsa and Ranch dressing in a small bowl for dipping.