One of my favorite types of food is Mexican food, and it is so hard to not go to the Mexican restaurant every chance I get. However, these Greek Cream Cheese Chicken Taquitos make it a little easier.
What you’ll need:
Greek Cream Cheese Chicken Taquitos Ingredients
3 cups shredded chicken
8 ounces Greek Cream Cheese
2 tablespoons Hot Sauce
1 cup shredded cheddar cheese
2 4.5-ounce cans of green chilles
16 6-inch flour tortillas
1 cup vegetable oil
You are going to want to start with poaching your chicken. I usually say about 15 minutes per pound, so for this amount I would recommend about 20 minutes. If you don’t want to spend your time waiting on water to boil you can also use canned chunk chicken.
Poaching chicken
While you are waiting on the chicken to cook I would get the rest of the prep work done. This includes mixing together the Greek Cream Cheese, hot sauce, cheddar cheese and green chilies. Greek Cream Cheese is half the fat and four-times the protein of regular cream cheese and its creamy texture makes it perfect for this dish.
Mix Greek Cream Cheese, hot sauce, cheddar cheese and green chilies
Once the chicken is finished you are going to want to shred it with a fork and mix it with the rest of the ingredients.
Now you are going to want to heat your vegetable oil in a pan, and while you are doing that you can prepare your taquitos. You will want to add about two tablespoons of the chicken mixture to a tortilla and roll it up as tightly as you can.
You will then put the taquitos in the hot oil with the seam side down and let it sit on each side for about two minutes.
Place Greek Cream Cheese Taquitos seam down for about 2 minutes on each side
This recipe should make about 16 taquitos, depending on how much filling you use in each.
Serve with salsa and you’re good to go!
Serve with your favorite salsa and you're good to go!
Tags: Cinco De Mayo, Greek Cream Cheese, Jackie Gutknecht, Recipes
