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Back to school and the start of fall sports can be such a busy time for families. It can be hard to get real food on the table each night. We’re here to help with easy weekday night meal ideas. Stephanie’s Baked Chicken Taquitos recipe is a back to school family favorite and perfect to triple and freeze portions to have at your finger tips for super busy school nights.
Baked Chicken Taquitos
- 4 ounces cream cheese, softened
- ¼ cup Herdez Salsa Verde
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 3 tablespoons chopped cilantro
- 1 green onion, sliced finely (green parts only)
- 1 lb shredded cooked chicken (I use a slow cooker)
- 1 cup grated Monterey Jack cheese
- small flour or corn tortillas**
- kosher salt
- cooking spray
Heat oven to 425 degrees.
In a medium-sized bowl, mix softened cream cheese, salsa verde, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and mix to combine.
Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other.
Brush the top of tortilla lightly with olive oil and sprinkle 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. Serve immediately. Taquitos can be dipped in in Sprouts’ Homemade Salsa or Easy Guacamole.
**You can use flour or corn tortillas. If kids are cooking, flour tortillas are easier to roll.
Have a serious Sprouting Chef on your hands that would love to expand their culinary skills? Check out our new skilled-based monthly classes – MemberChef®.