Sunday, September 4, 2011

Creamy Chicken Taquitos

Topped with all the good stuff!

Alex and I are blessed to have the best married small group ever!  We meet on Tuesday nights and enjoy growing stronger in our faith with these amazing people!  They are such a great support group, especially with all we have been through.  I love that we have found a group where the guys and girls equally enjoy each others company.  You know what I mean?  It seems like up to this point it was always a group of "Alex's friends" or "my friends", but these are definitely "our friends"!

Small group girls:  Mary, Tara, Lauren, Beth, and Me in the Roswell Square after dinner at Ceviche (highly recommend)

We had the group over for a cook out a few weeks ago.  The weather was AWESOME!  It was like a small sneak peak into fall, my favorite time of year.

Brody was just chillin' in the grass...

Grace wanted to see what was so fun...

Such a sweetie pie!

Scott and Alex vs. Jordan and Jon

The Musselman them!

I know I have posted a few different taquito recipes, but I do believe this is by far my favorite!  Enjoy!

Creamy Chicken Taquitos
Source:  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
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded white cheddar cheese
10-12 corn tortillas
Cooking spray
Kosher salt

Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.  

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 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.  

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream, shredded cheese, and salsa, if desired.

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