Creamy Chicken Tacquitos

For the past week, I’ve been making an effort to try some new recipes. Rather than searching through cookbooks though, I’ve been surfing for mouth-watering pictures on Pinterest and following the links back to the recipes.

First up, the inspiration:

Source: the-girl-who-ate-everything.com via Lisa on Pinterest 

These Creamy Chicken Tacquitos are as good as they look too! I altered this recipe a bit.

Baked Creamy Chicken Tacquitos

* Shredded Chicken:
3 boneless, skinless chicken breasts
1/2 cup chicken broth
1/4 teaspoon garlic powder

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken*
1 cup grated pepperjack cheese
about 10 small flour tortillas
salt
vegetable oil

1. In the morning, put chicken breasts, chicken broth, and 1/4 tsp. garlic powder in crockpot. Cook on low 6-8 hours. (I doubled the shredded chicken so that I had enough for two other meals as well.)

2. Drain chicken and shred with a fork.

3. Preheat your oven to 425 degrees. Line a shallow baking sheet with aluminum foil and coat with cooking spray.

4. Heat the cream cheese in the microwave until softened, about 20 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Mix well. Stir in cilantro, green onions, shredded chicken, and pepperjack cheese.

5. Heat tortillas, one at a time, in the microwave for about 15 seconds.

6. Spoon about 3 tablespoons of chicken mixture onto tortilla. (It works better if you add a line of chicken about 1/3 up from the bottom of the tortilla.) Roll the tortilla up.

7. Place rolled tortilla seam-side down on the lined baking sheet. Brush with vegetable oil and sprinkle with salt.

8. Bake 15-20 minutes until the ends start to look golden.

These were so tasty, I’m already putting them in next week’s rotation again! What’s on your menu this week?

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Transformation Thursday

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