Dinner time is a sacred time at my house, not because everyone skips to the table , eats their dinner & cleans up after themselves. In fact, it usually unfolds quite the opposite and THAT is why it is sacred. It is in those imperfect, loud, chaotic moments that we are learn better how to live and love together. It's where I hear more about their days -- with them each adding to each other's stories. There's power in gathering together as a family each night because if there is a story to be heard (good or bad), it will eventually come tumbling out & I can't put a price tag on that.
All that being said, over the years, I've had to be creative in the ways I get dinner to the table each night. I've made this recipe for well over 5 years and it continues to be a crowd favorite. Even my pickiest of picky eaters will eat it, which if you know my Liv, you realize this is an absolute miracle.
A few keys to a good baked taquito:
1. Quick fry your corn tortillas, before rolling & baking. To quick fry, heat your griddle to high, spray generously with cooking spray. Place corn tortillas on hot spray ( I can fit 6 on my griddle at a time), spray tops of tortillas with cooking spray and flip. You just want to cook them for 10-20 seconds. It will allow them to crisp up nicely in the oven.
2. Once rolled, sprinkle the tops with salt. I've forgotten this step more than once and every time, I'm sad.
3. Double the mixture, then freeze half. One day when you're in a jam, you'll be glad to be able to whip dinner up in less than 15 minutes.
Chicken Rolled Tacos
3 oz (1/3 C) cream cheese
1/4 C green salsa - home made is best!
1 TB lime juice (fresh is best)
1t chili powder
1/2 t onion powder
3TB chopped cilantro (I always add more)
2 C shredded cooked chicken
1 C grated Colby jack cheese
Small corn tortillas
salt for tops
Heat oven to 450 degrees. Line cookie sheet with foil and spray with cooking spray. Mix all the ingredients ending with the cheese. Quick fry corn tortillas, then place 2-3TB of the mixture into each tortilla. Rolling shut and placing on cookie sheet as you go. Once all rolled, sprinkle with salt. Bake 15-20 minutes or until crips and ends are brown.
Serve with green salsa, sour cream and guacamole.
Hi, I'm Amy. When I'm not scouring the valley for the perfect new house, you can usually find me in the kitchen with a gaggle of kids. Chips, salsa and a Diet Coke are usually in hand.