Creamy Baked Chicken Taquitos

By [e-mail]

Ingredients

• 4 Chicken Breasts
• salt and pepper to taste
• 1 TBSP olive oil
• 1 cup chicken broth
• 8 oz. cream cheese, softened
• 2 tomatoes diced
• 1/2 cup chopped sweet onion
• 1/4 cup chopped cilantro
• 1 TBSP chopped jalapeno
• 1 tsp salt
• 1 Tbs. lime juice
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 3 cloves garlic, minced
• 3 Tbs. chopped cilantro
• 1/4 cup green onions, chopped
• 2 cups shredded cheese
• corn tortillas

Details

Servings 4
Adapted from whatsfordinner-momwhatsfordinner.blogspot.com

Preparation

Step 1

Preheat oven to 425 degrees and line a baking sheet with foil to make clean-up a breeze. Rinse your Chicken breasts and season with salt and pepper. Heat a skillet over medium high heat and add 1 TBSP olive oil. Sear your chicken breasts by cooking 2 minutes on each side. Add your chicken and 1 cup chicken broth to a crock pot and heat on high for 3 hours. Once it is done, using two forks, shred the chicken inside the crockpot with the broth. It will just fall apart. Strain the Chicken from the broth. Add cream cheese, tomato, sweet onion, cilantro jalapeno, salt, lime juice, chili powder, cumin, garlic, cilantro and green onion in a large bowl. Fold in chicken and shredded cheese and stir until combined. Microwave the tortillas for a few minutes to soften before use, I do this in my tortilla warmer, if you do not have one, wrap in parchment paper before placing in the microwave. Place 2-3 tablespoons of filling across the middle of one tortilla. Roll the tortilla around the filling and place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas until all filling has been used. Brush a little bit of canola oil over the top of the taquitos and sprinkle with salt. Bake for 25-30 minutes, or until tortilla turns a golden-brown color and becomes crisp. Serve with a side of salsa and guacamole.