It’s been a while since I’ve posted a Mexican recipe on here, which is crazy because it’s one of my favorites (along with Italian of course). I just love all the flavors found in Mexican food. Who can resist that perfect blend of spices paired with all those fresh flavors? I know I never can.
If you haven’t tried baking taquitios (vs. frying them) yet I’d highly recommend it. I was skeptical myself, thinking there’s no way a baked version is going to be anywhere near as good or as crisp as a fried version, but I was definitely wrong. Really, you cant tell much difference other than there’s less grease, so you don’t have to feel guilty about eating a few of these. If you wanted to cut back on fats even more you could use Neufchatel cheese in place of the cream cheese and reduce the amount of monterey jack cheese in the recipe slightly. Just be sure you make a side of fresh guacamole, because isn’t that always a must with taquitos? Along with some good salsa of course.
- 2 1/2 cups cooked, shredded chicken breast
- 12 small corn tortillas
- 1 1/2 Tbsp canola oil, divided
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1/4 cup + 2 Tbsp salsa verde
- 3 oz cream cheese, diced into 1-inch pieces
- 3/4 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper
- 2 Tbsp chopped cilantro
- 1 cup shredded monterey jack cheese