Friday, July 26, 2013

Chicken taquitos

One of the ways that we were so blessed by our friends after Sadie's birth was by all of the meals they brought.  I did not have to cook for an incredibly long period of time.  It was amazing!  These taquitos were brought to us and I loved them so much that I made them again. 

Chicken Taquitos
from A Wise Cook
1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 heaping teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cilantro
2 cups cooked, shredded chicken (I used boneless, skinless chicken)
1 cup shredded monterey jack cheese
12-14 flour tortillas (fajita size)
Cooking Spray
Sea Salt

1) Preheat oven to 425*. Line a large baking sheet with foil and spray with cooking spray. Set aside.
2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!
3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 
4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 
5) Bake at 425* for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating.
We served them with black beans, salsa, queso and fruit.

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