In honor of my daughter’s 21st birthday I’m sharing this chicken taquitos recipe that is her favorite. AubreyKate has some food intolerances and can’t have gluten or dairy. So she found this recipe online from Lauren Allen at Tastes Better From Scratch, and we modified it a bit to fit her diet. I have put the brand name of the products we used in parenthesis. We thought they turned out great! I didn’t even notice the food substitutions.
A couple of things before you begin. These are super easy to make ahead of time. You can prep the chicken mixture then refrigerate overnight, or you can easily freeze them! Also, we LOVE the almond flour tortillas from Siete, and we always keep some in the freezer for soft tacos, or breakfast tacos.
Ingredients
- 2 cups cooked shredded chicken (I use rotisserie)
- 6 ounces cream cheese , softened (We used Kite Hill cream cheese alternative.)
- 1/4 cup salsa , your favorite kind (We omitted this ingredient.)
- 1/4 cup sour cream (We used Plant Based sour cream alternative.)
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves , chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- salt and freshly ground black pepper for taste
- 15-20 corn or flour tortillas (We used Siete almond flour tortillas.)
For serving:
- guacamole, sour cream, salsa, hot sauce
Instructions
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Please let me know if you have any questions. I’d love to hear from you if you try this recipe out!
Looking for some other healthy recipes? Check out 3 Warm and Healthy Winter Drinks.
Happy Wednesday!
XOXO,
Cindyh
