I had this entree prepped to make during the work week, but with Darin getting sick mid-week and me being exhausted and worn out this week (keeping my fingers crossed that I wasn't getting what Darin had), we ended up ordering out a few times this week.
Luckily, Darin is getting healthier, and I was tired of eating high in fat and sodium foods, so I ended up making this tonight and it was a hit. Darin loved it, I loved that it was relatively healthy and easy to make. It is especially easy since the meat was already prepped and cooked (I like to make a large batch in the slow cooker and freeze for meals like this.)
On another note, I love guacamole but don't always want to make it since I'm usually left to eat it all by myself since Darin doesn't care for it. In comes these single-serving guacamole by Wholle Guacamole. They are just the perfect size for dipping for a meal.
- 4 oz cream cheese, softened (we used reduced-fat)
- 1/4 cup green salsa
- 1 Tbsp fresh lime juice (we used bottled lime juice)
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3 Tbsp chopped cilantro
- 1 green onion, sliced finely (white and green parts to equal about 2 Tbsp)
- 2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
- 1 cup grated monterey jack cheese (use pepperjack if you like a little heat) (we used 1/2 cup sharp Cheddar + 1/2 cup Monterey-Jack cheese
- Tortillas (we used 10 flour tortillas)
- Kosher salt
- Cooking spray
- Oil mister (optional)
- Dipping "sauces"- Ranch dressing, guacamole, sour cream, and/or salsa
- Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
- In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions.
- Add chicken and cheese and combine well. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
- Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling.
- Place 2 Tbsp of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.) (I initially used 3 Tbsp per tortilla, and the chicken mixture ended up oozing out of the shells.)
- Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other.
- When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.
Source: As seen on Mel's Kitchen Cafe, adapted from Our Best Bites