This year I set a goal to try a new recipe each month and this January’s recipe was a hit!! Yes, I may have realized that I needed to make a new meal on January 31st, but I got it done and it was yummy! My mom requested that I make them again that weekend for the Superbowl potluck, which ended up making me feel as full as I did on Thanksgiving… so much food!! We didn’t try freezing any of these, but I think we will end up making these again and freezing them to make a quick and easy meal to pull out at any time.

Ingredients

• 3 oz of cream cheese
• 1/4 cup green salsa (and then some extra for dipping after cooked!)
• 1 TBSP fresh lime juice- I juiced 1 lime to make the tbsp
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 2 TBSP chopped cilantro- I used our Kitchenaid chopper to get them really finely chopped. The recipe also called for 3 but I went with 2 tbsp instead!
• 2 cups cooked shredded chicken
• 1 cup cheddar cheese- recipe called for pepper jack but we have cheddar on hand already!
• 12-15 small flour tortillas
• cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray cooking spray on the foil. The foil makes it so you have one less dish to wash afterwards!! 🙂 Heat cream cheese in the microwave so it’s soft and easy to stir- 20-30 seconds. Add salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir that up until mixed well. Add the cilantro, chicken and cheese next.

*My favorite part is all of that step can be done ahead of time and then kept in the fridge!

Spoon the chicken mixture onto the lower third of a tortilla and roll up tight! Place the seam side down on the backing sheet without them touching. We fit all the taquitos on one cookie sheet. Spray the tops of the taquitos with cooking spray. Bake for about 12-15 minutes. Watch the edges of the tortillas as they will get a golden brown color to let you know they are all done!!

Logan really enjoyed dipping theirs in the green salsa and sour cream, while I on the other hand just enjoyed them plain!!

 

*My second part about this recipe is that I found the fastest way to cook chicken and it was AMAZING!!! Life changed and I will always cook chicken for meals like this in this way.

• Olive oil about 1 tbsp
• 2-4 chicken breasts
• salt and pepper
• 3/4 cup chicken broth

Salt and pepper both sides of the chicken while the olive oil is heating on medium in a pan. Place the chicken breasts top down on the pan and let cook for 5 minutes. Flip them over and add the chicken broth to the pan. Let the chicken cook this way for 10-12 minutes more until done. This made the chicken so moist and easy to shred.

*One last super random quirk about me- I ALWAYS shred my chicken in the KitchenAid with the paddle attachment. I shred it until it is really finely shredded. This is the BEST way to shred chicken, especially because I can never figure out how to shred chicken with forks.

Recipe for taquitos found at- http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

And my new goal is now to take better food pictures 🙂