I kind of feel like just letting the pictures talk to you today, friends. Eat with your eyes, it’s so darn fun. But don’t leave your belly hanging…get these on your Super Bowl menu this year. So good.
So good, that, in fact, I made them on Kare 11 Tuesday.
Also so good, that, in fact, my husband stole my finished product out of the fridge to take for lunch because he hadn’t had enough for dinner the night before.
*note to self: when you think you have done a good enough job of hiding something this delicious in the fridge you have not. next time, ask kindly that your family keeps their cute paws off. or better yet, duct tape the fridge door shut.
If you’d like to see the segment, click here. So simple to do and great for a crowd!
Baked Cheesy Chicken Taquitos
notes: the filling can be made 2 days ahead of time and stored covered in the fridge. I make a huge batch of these and partially bake them and then freeze them-then I just pull a couple out at a time for quick lunches and bake them just to warm them thru and crisp them back up. if you’d prefer to pan fry these vs bake them that is completely fine-they fry well in a high heat oil like sunflower or peanut; I just put a shallow amount of oil in a large pot and fry until lightly browned and slightly crisp, flipping once.
2 Cups Chopped Rotisserie Chicken
1 Cup Shredded Sharp Cheddar Cheese
6 Ounces Cream Cheese, softened to room temperature
2 Green Onions, finely chopped
1 (4 Ounce) Can Fire Roasted Diced Green Chillies
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
Soft Flour Tortillas, gluten free Udi’s work great here if gluten is a concern
High Heat Cooking Oil, such as sunflower or peanut
Preheat oven to 425 degrees. Place the chicken, cheddar, cream cheese, green onions, chillies, chili powder and cumin in a large bowl and mash with a fork until all ingredients are combined. Place tortillas on a work surface and brush both sides with oil. Spoon approximately 2 tablespoons of the filling onto one end of the tortillas and roll up. Place the tortillas seam side down on a baking sheet and bake for approximately 10 minutes or until cheese is melted and gooey and tortillas just begin to brown and crisp up a bit. Serve with prepared salsa and guacamole or avocado sauce for dipping. Makes 15 taquitos.