It’s Friday!! At the end of the week I’m always looking for something quick and easy to make for dinner, and I’ve usually given up on cooking healthy. These taquitos fall right under that category! You may feel less guilty about the flour tortilla and cream cheese mixture though if you pair these with mexican quinoa. Check out that recipe I posted awhile back.

Let’s get started on putting these together! I find it easiest to boil the chicken, let it cool slightly and then transfer it to a standing mixer. Use your paddle attachment to shred the chicken, trust me it works! Then you add the cream cheese, shredded cheese and green chiles. You can also add hot sauce if you’d like. I’ve also made taquitos with green onions and a little bit of garlic powder when I’ve been out of green chiles, and they’ve tasted just as great!

I used about 1/4 cup of the mixture per tortilla and got about 8 or so taquitos with having around 3 cups of shredded chicken. I tend to eyeball a lot of things when cooking. I didn’t measure exactly how much chicken I had, but the recipe below gives exact measurements! Instead of frying these as the recipe I found said, I baked my taquitos at 375°F for about 10 minutes, or just until crispy and slightly golden.

Hope you enjoy! xo, G

Recipe for Chicken, Peppers and Cream Cheese Taquitos

• 3 cups of shredded chicken
• 8 ounces of cream cheese
• 2 tablespoons of hot sauce
• 1 cup shredded cheese
• 2 (4.5 ounces) cans of chopped green chiles [I didn’t use this much, depending on how spicy you want them and how much chicken you do shred you may want to use less]
• flour tortillas

adapted from tablespoon.com – http://www.tablespoon.com/recipes/chicken-peppers-and-cream-cheese-taquitos/6a1dad3c-3698-4520-ad4e-d46be4c1433a

Mexican Quinoa – https://stylinglifebyg.wordpress.com/2016/09/16/mexican-quinoa/