It's the last week of class of the quarter, so I've been preparing for 3 tests and readying a lab notebook.
This is a great recipe for those, oh crap, I didn't plan dinner and it's 5:30 kind of days.
Also, we didn't make it to the grocery store this week. Not only did we not have dinner plans, I was out of coffee this morning. It was not a good way to start the day.
But look how great they turned out.
But they are still tasty, creamy, and crunchy, as well finished quickly, so I was happy with them.
But they're not traditional, so I've dubbed them "gringo".
Thank you, Code Boyfriend, for the action shots.
Gringo Chicken Taquitos
- 2 Chicken Breasts, cooked, or rotisserie chicken meat
- 1/2 a Brick of Cream Cheese (4oz)
- 1 Can of Green Chilies
- 1 cup of Shredded Cheddar Cheese
- Cooking Spray
First, shred your chicken. I do this in my KitchenAid with the paddle attachment, but you can also shred the chicken by hand, and mix together yourself. But it won't be such a quick meal.
But be warned, the flour ones aren't really taquitos, they're flautas. I get very cranky about that. But don't listen to me. They're good both ways, and I'm a grump this week.
I serve with salsa (weak, sad pathetic salsa that is masquerading as "hot" in New York) and sour cream.
I always make a bunch of extras and freeze them. Way better than any other frozen taquitos I've ever had. Just reheat in the oven and enjoy!