If you don’t like Mexican food, please unsubscribe to this blog right now. Similarly, if you don’t like deep fried goodness, please also unsubscribe from this blog right now. If I haven’t completely offended you, then please keep reading. The thing is, I love Mexican food. Love love love. I especially love chimichangas (I made a health-ified baked version awhile ago that was absolutely delightful). In fact, thanks to Weight Watchers and this whole “I don’t want to be overweight anymore” thing, I love finding health-ified versions of all my favourites. Baking food instead of frying food is perhaps one of the easiest ways to lighten up a recipe.
Moving right along, last week I decided to whip up baked chicken taquitos, in order to freeze them and save for lunches. We each ate one as a snack on Friday night, pre-road trip, to tide us over until we reached our destination, then I brought two for lunch earlier this week. Such a great idea! They definitely taste baked instead of fried, but hey, ya gotta do what ya gotta do. While eating my lunch the other day, a co-worker commented, “That smells amazing! Sure beats my green beans and cookies.” So there you have it.
In case you’re wondering about the burnt edges, that was an accident. The original recipe said to cook for 15-20mins, or until ends start to turn golden-brown, but I wasn’t watching them in the oven, I just set the timer and walked away. In order to avoid this on your own taquitos, you can check it after 10ish mins and tent with foil if it’s starting to discolour. Also, I didn’t roll mine as tightly as I could have, hence why they’re so loose in the picture…
Additionally, if you plan to freeze them and re-heat later, you can do it using the instructions on a box of store-bought taquitos. Wrap in a paper towel and microwave for about a minute, or until warm.
For the record, I will be making baked taquitos about a hundred more times down the road, as those of you who follow me on Pinterest know, because I pinned about 100 taquitos recipes on Monday. Hopefully next time I will perfect the rolling and baking, as well as take better pictures of the final product. I had to snap these quick so that my co-worker wouldn’t look at me funny. They taste WAY better than they look, I promise (per the above comment, they also smell better than they look). Welcome to my life.
WW value per taquito: 4
Baked Creamy Chicken Taquitos
-1/3cu (3oz) fat-free cream cheese
-1/4cu green salsa (I used green taco sauce)
-1tbsp fresh lime juice
-1tsp chili powder
-1/2tsp onion powder
-1/4tsp garlic powder
-3tbsp chopped cilantro
-2tbsp sliced green onions
-2cu shredded cooked chicken (I used one large breast, about 8oz)
-1cu grated pepperjack cheese
-small whole wheat tortillas (mine were larger, so this recipe only made about 6)
-Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
-Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa/sauce, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine.
-Place a few spoonfuls of the chicken mixture down the center of each tortilla and roll up as tightly as possible.
-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.
-Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
**Note: The original recipe states that this makes around 12 taquitos. However, I used larger tortillas (because I already had them on hand), and therefore it only made 6. This also affects the WW point value – if your taquitos are smaller, they might not be 4 points per taquito.