Recipe: Freezer Chicken Taquitos

The smartest thing I did before the twins arrived wasn’t set up a nursery or buy thousands of dollars worth of baby gear and cloths.  Nor was it read books about breastfeeding or baby care.  Nor was it even decide on a pediatrician.  Don’t get me wrong – I did all those things (especially the buying thousands of dollars worth of gear and clothes…. I REALLY did that part).  But the SMARTEST thing I did before they arrived, was to make lots of Freezer Chicken Taquitos.

There is no better way to get through the transition into parenthood than on a full stomach. These were lifesavers.  I made tons (about 2.5 dozen), so we ate these for dinner about once a week for several weeks.  And since they’ve been gone I have been very sad.  I need to whip more up as soon as possible.

These taquitos are perfect for reheating when we need a meal in a pinch.  If there’s time I add a salad or veggie on the side, but with lots of good stuff rolled up inside they’re nice and filling on their own!

And, sorry there’s no photo…. every time we had these for dinner I was too busy trying to eat one handed while holding a baby with the other so I couldn’t take a picture.

Freezer Chicken Taquitos 

2 tablespoons canola oil
1-2lbs ground chicken
1/3 cup (3 oz) cream cheese, room temperature
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat canola oil in a large saute pan over medium heat.  Add ground chicken – cook thoroughly and season with salt/pepper. Allow to cool.

In a large bowl, combine all remaining ingredients except tortillas. Stir well. Add cooled chicken and stir to combine.

Work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Spoon 2-3 tablespoons of chicken mixture onto edge of each tortilla and roll up. Repeat until all tortillas are filled.

Lay tortillas seam side down on a baking sheet and freeze for 30-60 minutes.  Once frozen remove from baking sheet and pack into ziplock bags.

Serving directions: Remove from freezer and put directly into a 450 degree oven for 20-25 minutes  or until golden brown and crispy

Adapted from: Our Best Bites

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