BAKED Chicken Taquitos
I love Taco Bell and crap from the freezer aisle as much as the next guy. But it's bad for you. I don't buy it. These cook up pretty quickly and the recipe makes enough filling to have some extra on hand to pop into the toaster oven for quick leftovers or another dinner any night of the week. I like to serve them with homemade salsa and seasoned black beans and rice. All of those recipes are also included below. The toppings can easily be swapped out for store bought salsa, guacamole, etc. The rice can be swapped out for Rice from your freezer aisle. The chicken breast can even be swapped out for a store bought rotisserie chicken, but roasting my own chicken is preferred ultimately.
Baked Chicken Taquitos w/ Fresh Toppings & Sides
(serves 4-8, 1-2 taquitos each)
For Taquitos:
2 large chicken breasts
1/2 block Philadelphia cream cheese
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 cup chopped fresh cilantro
1/4 cup sour cream
3/4 cup shredded pepper jack cheese
1/4 cup smooth taco salsa from a jar or dinner kit.
12 (6 inch) flour tortillas OR 8 burrito sized flour tortillas
Salt & pepper to taste
Extra virgin olive oil (for baking)
1. Preheat oven to 400 degrees. Season chicken breast with salt, pepper and drizzle with olive oil. Bake until cooked through but not dry, approx 20-25 minutes. Remove chicken from oven, let cool slightly and shred.
2. In a large bowl add shredded chicken, cream cheese, sour cream, taco salsa, garlic powder and cumin. Toss to combine and add the cilantro and cheese. Season with salt and pepper.
3. Use about 3 tablespoons or so of the chicken mixture and spread evenly down the center of the tortilla. Roll tightly and place seam side down on a baking sheet sprayed with nonstick spray such as PAM. Repeat with remaining tortillas. If at this point you aren't cooking all of your prepared taquitos at once, place the amount desired into a freezer bag and lay the taquitos side by side in one layer. Remove air from bag and freeze. When you are ready to cook frozen taquitos, follow the next step.
4. Lightly brush remaining taquitos with olive oil and bake for about 15 minutes until lightly browned. Serve with desired salsas, guacamole, fresh cilantro and sour cream.
For Pico De Gallo:
1 pt Cherry or grape tomatoes, quartered
1/2 small red onion, minced
3 garlic cloves, pressed
1-2 jalapenos (depending on preference)
1/4 cup chopped cilantro
Juice of 2 limes
Kosher salt, to taste
1. Combine all ingredients. Toss and season to taste. Can be made and stored in a tightly covered container for up to 3 days.
For Roasted Tomato Salsa:
1 lb. Roma Tomatoes, halved lengthwise
1 jalapeno, finely chopped
1 tsp sugar
Juice of 1-2 limes (depending on size)
1/2 small yellow onion, minced
1/2 cup fresh cilantro, stems included
1, 4 oz. can diced green chiles w/ juices
1. Spray sheet tray with nonstick spray such as PAM and sprinkle with salt and pepper. Bake at 400 degrees until tomatoes shrivel and take some color. About 20-30 minutes. Remove from oven and peel skins from tomatoes. Discard skins, add tomatoes to blender.
2. Add all remaining ingredients to blender and pulse quickly for chunky salsa or puree for a sauce like consistency.
Seasoned Black Beans:
2 Cans organic black beans w/ juices
1/2 small yellow onion, minced
3 garlic cloves, pressed
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
Juice of 1-2 limes
Salt, pepper & adobo seasoning to taste
1. Heat small amount of olive oil in a 2 QT sauce pot. Add onion and garlic and saute over medium heat until onion is translucent and garlic is fragrant.
2. Add black beans, cumin, chili powder, paprika and lime juice. Season with salt, pepper and adobo to your preference. Add more lime if necessary.
Cilantro Lime Rice:
2 Cups long grain white rice
Juice of 2 Limes
2 tsp Salt
1/4 cup chopped cilantro
1. Cook rice according to package directions, fluff and cool.
2. Toss with lime, salt and cilantro to taste.
