It seems like there is always an “it” recipe going around the blogging world. For a while it was white chicken chili, then creamy taco mac (both are delicious) and now it seems to be creamy chicken taquitos. I’ve heard enough people rave about it so I finally gave it a try.
The recipe called for corn tortillas. I did use them and really was not a fan. I generally do not like corn tortillas, just not big on the texture. Plus they were hideous, they all split down the middle. But the flavor of the filling was great and I had a little leftover so I tried the rest of it in flour tortillas and it was GREAT! I also added a can of black beans just because I like them. I’ve heard people say it’s a great recipe to double up on and freeze the extras (before baking) so next time I will definitely do that!
3 oz. softened cream cheese
1/3 cup salsa verde (I used the small can found with the Mexican food)
juice of half a lime
1 tsp chili powder
1/2 tsp ground cumin
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 tbsp green onions, chopped
2 cups cooked shredded chicken
1 can low-sodium black beans, drained and rinsed well
1/2 cup shredded extra-sharp cheddar cheese (I used Cabot brand)
1/2 cup shredded pepper jack cheese
small flour tortillas
Salt and black pepper to taste
Optional side dips: Salsa, sour cream, quick guacamole (need 1 avocado and the rest of the can of salsa verde)
Preheat oven to 425.
In a large bowl, combine all of the ingredients (except for the tortillas) and mix until well-incorporated.
Place some filling along the lower third of the tortilla and roll tightly. Place seam side down in a baking pan (you may want to spray it with nonstick spray). Repeat with the remaining tortillas and filling. Bake (watching closely) until turning brown, about ten minutes. Remove and serve with your dips of choice.
To make Pink Parsley’s quick guacamole simply mash the pulp of one avocado and mix in some of the remaining salsa verde, to taste.