Creamy Chicken Taquitos
To make this qualify for a "Meatless Monday" dinner, fill the tortillas with refried pinto beans, cheese and chilies. To make it gluten-free, use your favorite gluten-free tortillas. Resist the temptation to buy pre-shredded cheese that's coated with anti-caking powder -- grating your own cheese is the way to go. For the shredded chicken, use a whole chicken cooked in a Crock Pot, a rotisserie chicken or a poached whole chicken breast. Serve with sour cream, salsa and guacamole.
Servings: 12 taquitos
Ingredients
- 3 cups shredded chicken
- ½ block cream cheese at room temperature
- 1 cup shredded jack cheese
- 1 cup mild green salsa such as Herdez or Trader Joe's
- 4 oz can mild green chiles
- 3 green onions white and green parts sliced thin
- 1 cup cilantro leaves if you don't like cilantro, leave it out
- 12 corn or flour tortillas soft tortillas work best
- 1/4 cup avocado oil
Instructions
- Preheat oven to 400 degrees.
- In a medium-size mixing bowl, stir together the shredded chicken, cream cheese, jack cheese, green salsa, chiles, green onions and cilantro.
- Fill each tortilla with 1/4 cup chicken mixture. Spread the mixture in a line close to one edge of the tortilla and tightly roll the tortilla into a taquito.
- Place the taquito seam side down on a baking sheet. Brush the taquito with oil (I like to use organic avocado oil, but extra virgin olive oil works also). The oil gives the taquitos a crispy exterior when they roast in the oven
- Bake for 20 minutes until slightly brown and crispy on the edges. Serve with salsa, sour cream or guacamole.