Growing up in Southern California we would often have Mexican food on Christmas Eve. Mexican is always a crowd pleaser and the red tomatoes and bright green lettuce and guacamole look so festive on the Christmas table.
I made these taquitos a few weeks ago and they were awesome! I found the recipe on
Teresa's site that I love called A Blog About Food. I've been thinking about making these and having a "Noche Buena" theme which is how you say Christmas Eve in Spanish.
Do you have a Christmas Eve dinner tradition?
Baked Chicken Taquitos
Slightly adapted from My Kitchen Cafe
4 ounces cream cheese, softened
1/4 cup green salsa, green taco sauce and red salsa is also good
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
1/2 cup black beans
small yellow or white corn or flour tortillas
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream or guac.