Baked Chicken Taquitos

June 17, 2009 at 8:21 pm | Posted in appetizer, Cheese, Chicken, football food, Mexican food | 3 Comments

We pretty much love any variation of any type of Mexican food in our house.  I really think I could eat it every single night and I know Tommy could as well.  Tommy loves the chicken taquitos at our favorite local Mexican restaurant so I thought I would try these out.  I found this recipe on My Kitchen Cafe, one of my absolute favorite blogs.  It looked easy and tasty!  I served these with light sour cream, fresh salsa, and multi grain chips.  YUM!

Recipe from My Kitchen Cafe

Makes 14-16 taquitos as is – I halved this for just Tommy and I and it turned out great


4 ounces cream cheese, softened
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
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray


Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, 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 cheese and combine well.

You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. (Mine only took about 10 minutes so you might want to watch this timing depending on your oven). Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Pig Rating:  The Pig really really liked these and said these would be a great addition to our dinner rotation.  He said a lot of the things that we make that are Mexican taste very similar but that these had a different kick to them that was great.

Mrs. Pig Rating:  I loved these little rolls of chicken Mexican goodness!  I am definitely making these again.  I dipped mine in salsa and they were so good.  I highly recommend these for a weeknight dinner.  Easy to prepare and even kids would like them.


Heaven in a Wonton Wrapper…

November 17, 2008 at 12:35 am | Posted in appetizer, Chicken, football food, Mexican food | 4 Comments

I tried making these once before going off of someone telling me the recipe, but not actually having the recipe in which these were originally made.  When I made them before they were just okay, which was not good enough for me.  We went to a Halloween party a couple weeks ago and our friend had made these and they are one of our favorites.  I emailed her for the recipe and she was nice enough to give it to me.  This time when I made these they were most excellent!!!  I cut this recipe in thirds to make for just Tommy and I tonight for dinner.  These are definitely not healthy so not something to eat all of the time but definitely on our list to make again for a fun night!

Recipe from my friend Karen


1 pkg wonton wrappers (makes 50), sold in produce section at Schnucks
1 pkg egg roll wrappers cut in quarters  (makes 80)
3-4 chicken breasts boiled shredded into small pieces
2 packages shredded taco cheese
1 regular size bottle Hidden Valley Ranch salad dressing (regular – not light or fat free)
chili powder
1 diced green pepper (I used green onions chopped thinly)


preheat oven to 425….push wonton wrappers into muffin tins, they will resemble mini taco salad bowls…bake 3-4 minutes until edges are brown.  Continue with all wrappers until they are complete.  Arrange baked shells on cookie sheets.
Mix shredded chicken and entire bottle of ranch dressing.  Add as much chili powder you wish….I probable use about 1 or 2 tsp.  Fill shells with chicken mixture and sprinkle each one with addtl’ chili powder.  Top with green peppers and cheese.  Put back into oven until cheese is melted.  Approx 2-3 min.

Mrs. Pig Rating:  These are to die for.  I could eat these until I was sick.  They are pretty easy to make and I have never heard a bad thing about them.  I recommend you go make them…NOW!  We both thought they were really rich though – we aren’t used to dressing that isn’t oil/vinegar based and we only eat fat free so this was insane for our taste buds!

Pig Rating:  The pig says, “Tell your blog that the Pig gives this recipe all hooves up!”  He loves these things.  LOL

Crockpot Salsa Chicken

October 29, 2007 at 11:52 pm | Posted in appetizer, Chicken, football food, Mexican food | Leave a comment

Some of my friends have raved about this crockpot salsa chicken recipe that has been floating around. I loved the sound of it because I love to use the crockpot and we really like Mexican food so I thought this would be a winner. And it is beyond easy. It smelled SOOO good when I got home from work today. YUM! : )

This is taken from my friend Nikki’s blog…I believe she got it from Sparkpeople.


4 chicken breasts – put in frozen if you’re worried about overcooking
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn (I didn’t use corn)
1 can rinsed and drained black beans
1 cup reduced fat sour cream

PS – this recipe makes a ton. I will half it next time.


Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Pig Rating: He said it was good but it wasn’t something that he will crave. He said it was a little too Tex Mex for him. He says that a lot lately – all that is in this is taco seasoning and he likes regular tacos, so who knows. : ) Anyway, he thought it was okay but he likes my chicken nachos way better.

Mrs. Pig Rating: Super easy recipe which is always good. I liked this one pretty well, but I probably won’t make it again for awhile. Not my favorite, but I didn’t hate it either. I am still getting used to chicken in Mexican food so maybe that was why I wasn’t in love with it.

Recipe from Nikki’s blog, picture from my kitchen

Nachos craving!

October 4, 2007 at 8:26 pm | Posted in appetizer, football food, Mexican food | 3 Comments

So, if I had to eat three foods for the rest of my life and I wouldn’t gain weight or be unhealthy, they would be: french fries, pizza, and nachos. I can’t even tell you how much I am craving nachos this week!! Tonight in honor of the UK football game, I am going to make chicken nachos. I have never made them before but I can’t wait to get home and do it! I’ll update with the recipe and pictures this evening… : )

Update: I have now made the nachos…and YUM!!!!!! These are so good. I know that there are probably countless ways to make chicken nachos. I followed a recipe on and added a few things to it. We are loving these! Definitely not an every week thing but a good treat for a middle of the week football game!


2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil (I used olive oil)
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced


Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Notes: I heated the chips for 5 minutes before cooking the nachos to avoid sogginess. We also added jalapenos, fat free sour cream, and I added about a teaspoon of taco seasoning to the chicken mixture. Mmmm…

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