Wednesday, May 11, 2011

Chicken Taquitos (for the freezer)


And don't forget to check out my Mother's Day Clearance Apron sale here!

You know those taquitos you buy in the frozen foods? And it's like $3 for 24 or so soggy taquitos? They say chicken or beef, but you aren't quite convinced? Ya, stop buying them, it's time to make your own. These are so delicious, the tortilla is nice and crispy and hello cheap!! My husband loves to grab 3 or 4 taquitos, microwave them on a paper towel for 1 minute and dash off to work. I have been known to eat them while driving too:) It took me an hour and a half to make 110 taquitos, check out my price break down below. (Oh, and in case you weren't on board yet, I bake these crispy babies instead of frying in oil, so yeah, healthier too!)

Husband Rating: 5 stars

These are my directions to make 110 taquitos, obviously use less if you're just making a pan full for dinner.

6 cups cooked, shredded chicken (for my easy chicken shredding directions click here)
1 8oz. brick cream cheese
1 lime
1 bunch cilantro
1 1/2 cups Monterrey jack cheese, grated
110 white corn tortillas (Guerrero is my fave brand, made with no lard)

Soften cream cheese in microwave for 15-20 seconds. In a large bowl stir together cream cheese, chicken and Monterrey jack cheese. Finely chop cilantro and stir into chicken mixture. Squeeze lime juice and stir. Warm tortillas (microwave or skillet) so they don't break when rolling. Preheat oven to 425. Cover a cookie sheet with foil (easy clean-up) and spray with cooking spray. Place a spoonful of chicken mixture in each tortilla and roll, place seam side down on pan. When the pan is full, lightly spray the tops of the taquitos with cooking spray. Bake for 12-14 minutes, or until crispy.


You will get a nice system going here quickly. I baked about 20 and a time, and you will have the next pan ready to pop in and soon as they're done.

To freeze: Cool taquitos completely. Place in a large ziploc bag, label and freeze. You will want to eat all of the taquitos within 3 months. Mine have never lasted more than a month, we love them too much:) To reheat, microwave on a plate or paper towel for 1 minute. Serve with salsa, guacamole or sour cream. So there you have it, a perfect on-the-run snack or heat up a pan full for a last minute dinner.



Pricing:
Cilantro: .68 cents
Lime: .50 cents
Cream Cheese: .98 cents
Monterray Jack: $1 (used a coupon)
Corn tortillas: $4
Chicken: $5.50 (I bought it on sale)
Total: $12.66

Linking up with Tempt my Tummy Tuesday, Blue Cricket Show & Tell, Idea Sharing Wednesday, and We did it Wednesday at Sew Much Ado.

post signature

3 comments:

Cathy said...

Looks so yummy. I'm suddenly getting hungry while looking at these chicken taquitos, eh. Thanks for sharing the recipe, btw. Need to do this at home and see what will my siblings rate it while we are playing scrabble.

Cheers,
Cathy@How Embroidery Digitizing Companies Charged Their Service

Tammy said...

I can't wait to try these. How many chicken breast would make 6 cups of shredded chicken?

Dysfunctionally Yours said...

Can you do these with flour tortillas?

LinkWithin

Related Posts with Thumbnails