Food for Friday.

So I have a new, small goal to try a new recipe each week. Just to add some "newness" to our meals. Just once a week - shouldn't be too hard. Especially with Pinterest. *Sigh* I love that site. Then after trying the new meal, I want to blog about it. Just to give me something to blog about + to share any goodness that I find.

 

This week's new recipe: Baked Chicken Taquitos.

I found this recipe on Pinterest from a blog called A Wise Cook.

Delicious. Totally yummy + extremely easy! You can whip this up in a jiffy. And you can even freeze it for a later day! Here are how mine turned out:

Here is the  recipe or you can also get the original from: A Wise Cook.:

 

Ingredients:

• 1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)
• 1/3 cup green salsa
• 1 Tablespoon lime juice
• 1/2 heaping teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cilantro
• 2 cups cooked, shredded chicken (I used boneless, skinless chicken)
• 1 cup shredded monterey jack cheese
• 12-14 flour tortillas (fajita size)
• Cooking Spray
• Sea Salt

Directions:

1) Preheat oven to 425*. Line a large baking sheet with foil and spray with cooking spray. Set aside.

2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!

3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. Roll tortilla up as tight as you can (without the filling coming out of the sides)! Place seam side down on baking sheet. Repeat with remaining tortillas.

 

4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt.  ( I used regular table salt + not too much + they still tasted yummy!)

 

5) Bake at 425* for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating. These are best eaten the day of!

 

Freezer Friendly Directions:

Complete the above directions all the way up to Step 4. Do not bake them. Place prepared taquitos (on the baking sheet!) in the freezer to flash freeze them. Freeze approximately 2 hours or until hardened. Set a timer so you do not forget about them! When they have hardened, transfer the taquitos to a freezer safe zip loc bag or airtight container and store in the freezer for up to 3 months.

When ready to bake, preheat oven to 425*. Place frozen taquitos (do NOT thaw them) on a greased baking sheet and bake 15 to 20 minutes.