I’m a little late on week 2 of my Project 52 Cook Book Quest, so you’ll have to forgive me for that. Week 2 took me into a newer cookbook on the shelf- The I Heart Naptime Cookbook from Jamielyn Nye. It’s a super cute premise: easy and tasty recipes that you can make in less than an hour (aka… nap time!) I want to note that this book is adorable and also has some cute DIY’s in there for us mommies of young ones. I also want to note that I have loved several of the recipes that I’ve made, especially the baked goods- Apple Snickerdoodle Muffins, anyone?
But this recipe, just wasn’t a winner for me. Ya’ll, I wanted to love this recipe. I REALLY wanted to love it because I felt like it would be really great to take as leftovers…. but, I just didn’t. Don’t get me wrong, it was alright- but for me, personally, I felt it was just a little one note. HOWEVER, The tiny human??? He thought they were the bomb-diggety, so that counts for something, right?
I think I might try it again and sub in ranch dressing for the sour cream portion to see if that adds any dimension to the dish.
Baked Chicken Taquitos
PREP 20 min
COOK 13-15 min
TOTAL 33-35 min
“Weekends were made for taquitos. They are the perfect appetizer or dinner, and are always devoured very quickly. Sour cream, salsa, chicken, and fresh cilantro come together in these amazing homemade taquitos. You’ll never resort to store-bought ones again. Serve these up as a main dish or cut them in half for party appetizers. We top ours with Favorite Homemade Salsa or The Best Guacamole.” ~Jamielyn Nye
½ (8-ounce) package cream cheese, at room temperature
¼ cup sour cream
¼ cup Favorite Homemade Salsa or salsa of your choice (recipe below)
¼ teaspoon garlic powder
½ teaspoon ground cumin
¾ cup shredded Monterey Jack or pepper Jack cheese
¼ cup chopped fresh cilantro
2½ cups shredded cooked chicken (I like to use a rotisserie chicken)
Salt and black pepper
12 (6-inch) flour tortillas Extra-virgin olive oil, for brushing
The Best Guacamole (recipe below)
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. In a medium bowl, combine the cream cheese, sour cream, salsa, garlic powder, and cumin. Stir in the shredded cheese, cilantro, and chicken. Season with salt and pepper.
3. Place about 3 tablespoons of the cream cheese mixture in the center of a tortilla and roll up the tortilla. Place the tortilla seam side down on the prepared baking sheet. Repeat until all the tortillas are filled. Lightly brush the tortillas with olive oil and bake for 13 to 15 minutes, or until lightly browned. Serve while hot.
FREEZER TIP Place unbaked taquitos flat in a zip-top bag and freeze. When ready to eat, thaw, brush with olive oil, and bake according to the directions in the recipe.
Ease of Preparation: 4 out of 5
Taste: 3 out of 5
Visual: 4 out of 5
Final Verdict: Tweak it and try again