Chicken Taquitos

  We loved these--including Lucy. The next day we had the chance to eat out for lunch and we decided we would rather go home and have leftovers instead.  I didn't use the green salsa, (just a red kind), used cheddar instead of pepper jack cheese, and flour tortillas. For the chicken I just used a can of chicken from Costco. At the end I decided her lime cilantro rice looked good so I used some of her same ingredients and made my own version with quinoa.  It turned out great. We ate this with warmed black beans and sour cream on the side too. If I had time I think it would be great to make a bunch of them and freeze them to pull out for a quick lunch.
http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html#UCm11pQ9O3Hx2olc.32

Baked Creamy Chicken Taquitos

Ingredients

• 1/3 cup (3 oz) cream cheese
• 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 garlic powder
• 3 Tablespoons chopped cilantro
• 2 Tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated pepperjack cheese
• about 12 small corn or flour tortillas (we liked flour better)
• kosher salt
• cooking spray

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. 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 and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
3. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
4. The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
5. Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
6. Then roll it up as tight as you can.
7. 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 and sprinkle some kosher salt on top.
8. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
9. Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.

Notes

Read more at http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html#7Mg0K4wfR1b5e2VC.99

Cafe Rio’s Cilantro Lime Rice

Ingredients

• 2 Tablespoons butter
• pepper to taste
• 1 ¼ cup uncooked white rice
• juice and zest 1 large or 2 small limes
• 2 ¼ cups chicken broth
• 2 Tablespoons finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin

Instructions

1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
2. Serve with Cafe Rio's Sweet Barbacoa Pork Salad.

Notes

source: my mother-in-law Sheri Denney

Read more at http://www.the-girl-who-ate-everything.com/2008/10/cafe-rio-cilantro-lime-rice.html#cVSMRcxtU1UGPu3z.99