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Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole https://www.metro.ca/userfiles/image/recipes/baked-chicken-cream-cheese-taquitos-10726.jpg PT30M PT30M PT1H00M
Preheat oven to 375°F and bring a pot of boiling water to a boil.Cook chicken in boiling water for 15 minutes.Then shred the chicken in a bowl and set aside.Roughly chop lettuce.Dice tomato.Mince onion and garlic.Finely chop spinach.In a saucepan over medium heat, sweat onion and garlic in 1/3 olive oil for 3 minutes.Add shredded chicken and salt and pepper to taste. Add cumin and Mexican spices.Stir in pre-packaged tomatoes (and their juices) and cook for 3 minutes more.Add cream cheese and mix until well combined. Remove from heat.Add chopped spinach and mix well.Divide mixture into tortillas and roll them tight.Place tortillas in a slightly oiled baking dish, seam down.Brush them with remaining olive oil and bake for 10 minutes.Add cheese on top of tortillas and bake for another 5 minutes or until melted. Remove from oven.Serve taquitos over a bed of lettuce and tomatoes and with a dollop of guacamole and sour cream on top. Serve salsa on the side.Source: Missfresh.com
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100 g baby spinach 60 g old cheddar 1/4 cup (60 mL) sour cream 1 tsp. (5 mL) cumin 1 c. à thé (5 ml) Mexican spices 30 g cream cheese 1 garlic clove 60 g guacamole 2 Tbsp. (30 mL) olive oil 1/2 iceberg lettuce 1 yellow onion 200 g chicken breast 1/4 cup (60 mL) salsa 1 tomato 1/2 cup (125 mL) diced tomatoes 4 tortillas
Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole

Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole

Rate this recipe
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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 100 g
    baby spinach
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  • 60 g
    old cheddar
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    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    PILLER'S PEPPERONI STICKS, SALAMI STICKS OR SAUSAGE STICKS OR BALDERSON CHEDDAR CHEESE

    $8.49 ea.

    280 - 500 g, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    sour cream
  • 1 tsp.
    (5 mL)
    cumin
  • 1 c. à thé
    (5 ml)
    Mexican spices
  • 30 g
    cream cheese
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    PHILADELPHIA CREAM CHEESE

    PHILADELPHIA CREAM CHEESE

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    227 - 280 g SELECTED VARIETIES


  • 1
    garlic clove
  • 60 g
    guacamole
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1/2
    iceberg lettuce
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

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    3 PK, PRODUCT OF U.S.A.


    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


  • 1
    yellow onion
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  • 200 g
    chicken breast
  • 1/4 cup
    (60 mL)
    salsa
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  • 1
    tomato
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    GRAPE TOMATOES

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    283 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    diced tomatoes
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    283 g PRODUCT OF ONTARIO


  • 4
    tortillas
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    SELECTED VARIETIES, SELECTED SIZES


Imprimer ma sélection

Preparation

Preheat oven to 375°F and bring a pot of boiling water to a boil.

Cook chicken in boiling water for 15 minutes.

Then shred the chicken in a bowl and set aside.

Roughly chop lettuce.

Dice tomato.

Mince onion and garlic.

Finely chop spinach.

In a saucepan over medium heat, sweat onion and garlic in 1/3 olive oil for 3 minutes.

Add shredded chicken and salt and pepper to taste. Add cumin and Mexican spices.

Stir in pre-packaged tomatoes (and their juices) and cook for 3 minutes more.

Add cream cheese and mix until well combined. Remove from heat.

Add chopped spinach and mix well.

Divide mixture into tortillas and roll them tight.

Place tortillas in a slightly oiled baking dish, seam down.

Brush them with remaining olive oil and bake for 10 minutes.

Add cheese on top of tortillas and bake for another 5 minutes or until melted. Remove from oven.

Serve taquitos over a bed of lettuce and tomatoes and with a dollop of guacamole and sour cream on top. Serve salsa on the side.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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