Are you sensing a trend at my house? Mexican food. I never tire of it. Ever, ever. I really could eat it for every meal. I love how fresh it is and that it is very easy to make a vegetarian version of. Even though I am not a vegetarian, I try to eat a few vegetarian meals a week. I recently shared a recipe for Baked Turkey Taquitos so I was not going to share this version, but it is too delicious not too. I served these alongside my Tortilla Soup and it is quite possibly the best soup and grilled cheese combo on the planet.
As I said before, you can make these with whatever you have in your fridge. The method is really what I am showing you, the ingredient list can be altered to suit your tastes and what you have around. I really prefer a corn tortilla, but unless they are really soft, they crack and will not hold their shape. When I was making these, my corn tortillas just were not working, so I started over with flour. Flour tortilla really crisps up and gives the illusion of being fried when they are not.
I also used a prepared enchilada sauce. If you read this blog, you know that I usually make everything from scratch. But the reality is I am a busy mom with 5 people to feed each night. Sometimes I need to take help when I can. If I am using a prepared product, I try to buy the best quality that I can find and without a lot of ingredients that I do not want my family to eat. I really like this Green Enchilada Sauce from Rick Bayless’s Frontera Foods line. I got mine at Whole Foods, but you can order it from his website if you like.
1 bar cream cheese
1/2 cup green enchilada sauce
2 Tablespoons lime juice
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons chili powder
1 teaspoon onion powder
salt and pepper
2 cloves minced garlic
1/3 cup chopped cilantro
4 green onions, sliced (greens and whites)
3 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
1 large package flour tortillas
In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.
Mix it together. Season with salt and pepper.
Add the cheese, cilantro, and shredded chicken.
Warm up your tortillas so that they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll up.
Line a baking sheet with tin foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.
Bake in a preheated 400 degree oven for about 10 minutes or until the tortillas are brown and crispy.
Look at all that gooey cheese.
I like to serve mine with the leftover enchilada sauce. And alongside some tortilla soup. It is pretty much heaven.
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