Saturday, May 28, 2011

Baked Creamy Chicken Taquitos with Creamy Lime-Cilantro Dressing

We've been really busy lately...
turning this:



And working very hard...

turning this:


...still a work in progress, but coming along.  We my hubby has seriously done such a great job.  Oh, and I'm going to take a time out to say that I'm the worst gardener.  I love the end product, I loath the process.  Thankfully my hubby has a great work ethic. 

Regardless, I have not been cooking a lot lately.  We've been making alot of trips to get beer & pick up Qdoba.  And then falling into bed. Exhausted.  But I did manage to turn my stove on to make this AMAZING meal.  Seriously.  It's a must try.  We fought over the leftovers (one argument among many other plant related arguments- friendly arguments...maybe more like quarrels.)

{Baked Creamy Chicken Taquitos}
recipe compliments of OurBestBites

1/3 cup fat free cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onion
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray

Heat oven to 425 degrees.  Line a baking sheet with foil & lightly coat with cooking spray.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft & easy to stif.  Add green salsa, lime juice, cumin, chili powder, onion powder & granulated garlic.  Stir to combine & then add cilantro & green onions.  Add chicken & cheese, combine well. 

Work with a few tortillas at a time & heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels.  Usually 20-30 seconds will do it.  Place 2-3 tablespoons of chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges.  Then roll as tight as you can. 

Place seam side down on the baking sheet (to make sure they stayed tightly rolled, I stuck a toothpick through the middle.)  Lay all of the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray & sprinkly some kosher salt on top. 

Place pan in oven & bake for 15-20 minutes or until crisp & the ends start to get golden brown.  Dip 'em in salsa, sour cream, guacamole, or creamy lime cilantro dressing.

{Creamy Lime-Cilantro Dressing}
recipe adapted from Ourbestbites

1 pack Hidden Valley Ranch Dressing Mix (ignore directions on package)
1 cup fat free sour cream
1/2 cup milk
1 lime
2 cloves garlic, chopped
1/2 cup cilantro, roughly chopped
1/3 cup green salsa
hot sauce

Place milk, sour cream & ranch in blender.  Juice the lime in there too, you should get about 2 tablespoons juice.  Toss in the garlic, cilantro & green salsa.  Blend.  Sample it & add hot sauce to taste.  Make it several hours ahead of time to allow to thicken.  Yum!

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