Monday, November 18, 2013

Low Carb Chicken Taquitos

The other day I was on a mission to find a really good chicken taquito recipe.  I found that there was a "Baked Creamy Chicken Taquito" recipe slowly but surely making it's way across the internet on various blogger sites.  

Baked Creamy Chicken Taquitos

(may want to double this recipe)
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Cooking spray

Heat oven to 425 degrees. 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 garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a "salsa ranch" dip (we just mix together equal parts salsa and ranch dressing)

recipe courtesy of: 

I made half of them with uncooked tortillas (after heating them up in a pan) and the other half low carb tortillas. 

After rolling them and baking them, the regular tortillas tasted way better so the next time I made the chicken taquito filling, I just heated up the low carb tortillas and made soft tacos. 

The low carb ones are the darker ones on the r/h side.  I warmed up both the uncooked and the low carb tortilla's prior to rolling them/baking them so the tortillas were easier to work with. 

I'm definitely going to experiment with other low carb tortillas and see if i can find one that bakes up well.  These came out to hard and flavorless.  The ones with regular tortilla were a big hit with my teenager and my 5 year old.

The filling filling is really good and i'm now on a mission to make a low carb version.  For now, I'll be eating low carb tacos :)

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