Chicken and Cream Cheese Taquitos

Leftover chicken. I bought a cooked chicken from Costco the other day because, well, quite frankly, I didn’t want to cook. There were sandwiches made with chicken on croissants (Costco croissants are the bomb). There was also potato salad. That was all I could, or was willing to, come up with. Some days are like that.

So now I have the majority of a chicken. What to do? Well, first strip all the meat off the bones and put the bones & skin in a baggy in the freezer for broth later.

While stripping off the meat, I spotted the protein wraps on the counter and I pondered quesadillas, enchiladas, tortillas and taquitos. These are basically taquitos.

Ingredients:

  • 1 block of cream cheese (8 ounces)
  • 5 cloves of minced garlic (I used the last of the garlic confit I made a couple of weeks ago – still good)
  • 4 cups shredded chicken – was the entire chicken from Costco less 1 breast.
  • ½ onion, minced
  • 2 cups shredded cheddar cheese
  • 1 cup enchilada sauce (I used the homemade stuff I made last week)

NOTE: if you don’t have enchilada sauce, make some with chili powder, it’s easy, uses very few ingredients and takes only minutes. https://handcraftedbyradar.com/2021/04/01/beef-enchiladas-sort-of/ (there is a recipe for a simple enchilada sauce midway down)

You could also add some green chiles, some salsa, corn, black beans – get a little zip in your do-da to balance the richness of that cheese.

Mix the chicken, cheddar, enchilada sauce, garlic and onion together in a large bowl.

Heat the cream cheese in a pan on the stove – stirring constantly (burned cream cheese is not good – don’t do that).

Once the cream cheese is melted, pour it into your bowl of chicken and mix it all together.

Get out your tortillas. I ended up using 9 8” tortillas (I was pretty generous with the filling). Fill your tortillas, roll them up, place them on a baking sheet or do like I did and put them into a baking dish with a lid.

Either way, once done, pop into a 375F oven until a little crispy at the ends – 10-15 minutes. I hate to admit this, but I just watch and when the filling starts oozing out the ends, it’s done enough for this kid.

Let them cool a minute because that much cheese is just screaming hot and cannot wait to scald your mouth.

Enjoy. Add a little sour cream if you want, or a little guacamole. Perhaps a little salsa to dip in. Whatever tickles your fancy. A green salad on the side would make this a balanced meal. 🙂

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