We had a lot of turkey leftover from Thanksgiving. A lot. My family could have lasted weeks on this turkey.
I also have to go back to college soon. It’s almost finals time, which means I have no time to do anything, including cook. I need freezer meals!
So, I decided to use the leftover turkey and make taquitos! I’ve made this recipe many times with chicken, and they always turn out great! They were still delicious, if not more so, with the leftover turkey.
(I got this recipe from OurBestBites) http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/comment-page-3/#comment-166494
Here’s what you need.
- 1/3 cup or 3 oz of cream cheese (I always use low fat)
- ¼ cup of green salsa
- 1 tablespoon lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon of onion powder (my parents don’t have this in their house so I leave it out)
- ¼ teaspoon of garlic powder (I usually double this…)
- 3 tablespoons of chopped cilantro (I’m usually very liberal with the cilantro. I love it!)
- 2 tablespoons of green onions
- 2 cups of shredded chicken (or leftover turkey!)
- 1 cup of grated pepper jack cheese (I almost always use shredded cheddar)
Preheat the oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
This usually makes me 12-14 taquitos.
(After they’ve cooked and cooled, I usually put them in a giant freezer safe ziplock bag and then I have a quick freezer meal for when I’m at school)
BTW. For everybody allergic to gluten, I’ve found the best corn tortillas in the grocery store. Guerreros corn tortillas, you’ve got to try them! They are the closest tortilla I’ve ever found to flour.
This is the first time I’ve made them with this brand of tortillas, and they just turned out so much better than they ever have!
Anyways, yall should try the recipe, it’s delicious!
Have a great day!