{guest post, a giveaway, and a yummy recipe}

First on the agenda today…a few notes/reminders…

I’m sharing my tutorial for Mod Podge Dyed Mason Jars with Kelly from Here Comes the Sun today!  Head over there to check out the tutorial and give Kelly some love!

There are just a couple of days left to enter my first giveaway!  I will be choosing one winner on Wednesday, June 20th around noon.  Click here for more details and to enter (and good luck to you)!

And now, for a delicious recipe that your whole family will love!

{Baked Chicken Taquitos}

I was inspired by one of my latest pins for the recipe which led me to Chef In Training’s recipe for Baked Creamy Chicken Taquitos.  I put my own spin on it though (which I usually end up doing when I find a new recipe I want to try out).

To make my version of Baked Chicken Taquitos, you’ll need:

3 ounces cream cheese, softened

1/4 cup green salsa

1 Tbsp fresh lime juice

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves minced garlic

2 Tbsp sliced green onions

2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

soft tortilla shells

sea salt

Olive Oil cooking spray

The first thing you’ll need to do is cook your chicken.  I make shredded chicken in one of two ways.  I put it in the crockpot with 1/2 cup of chicken broth and half of a  packet of taco seasoning for 4 hours on low, or I bake it at 375 for about 30 minutes.  After each method, I simply shred the chicken with two forks.  It tastes the same to me both ways.

Once you have the chicken cooked and ready to go, preheat your oven to 425.

Mix in a large bowl, the cream cheese, green salsa, lime juice, chili powder, onion powder, minced garlic, and cumin.  Once all ingredients are combined, stir in the green onions, chicken, and shredded cheese.  Stir until all are combined.

Now you’re ready to assemble the taquitos.  Spoon about 3 tablespoons of the mixture onto the tortilla shell.  Roll it as tightly as you can.  Place the rolled tortilla in a glass baking dish (seam side down).  Repeat until all taquitos are rolled!  It’s okay if they touch!

Spray the tops with the olive oil cooking spray and sprinkle generously with sea salt.

Bake for about 20 minutes or until golden and crispy looking.

Serve with your favorite salsa, sour cream, and guacamole.  I’ll be sharing my favorite salsa and guacamole recipes on the blog soon!


 I’ll be linking up at these great parties!

Mom’s Test Meal Monday

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