These chicken taquitos are an ideal freezer item. They freeze well, they cook quickly. You can take out a couple for lunches or use them for a full dinner. I usually double this recipe. It should make about 20 taquitos. We will be using some of the cooked and shredded chicken from day 5. By doing that this recipe comes together super quick and you can have dinner on the table in about 25 minutes!
- 4 oz Cream Cheese softened
- 1 tbsp Lime Juice
- 1/2 tsp Ground Cumin
- 3 tbsp chopped cilantro
- 1 can cream of chicken soup
- 1 can green chilis
- 1 Cups shredded chicken
- 1 cup shredded colby jack cheese
- 1 pkg small flour or corn tortillas
Mix the cream cheese, cream of chicken soup, chilis, lime juice and cumin until combined.
Add in the chicken, cheese and cilantro.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place seam side down on a baking sheet.
Roll tortillas in lightly oiled surface.
Bake at 425 degrees until lightly browned.
**For freezing, once you have done step 4, place a full pan in the freezer and let freeze. Then move them to a zip lock bag.**
Interested in filling up your freezer with meals to make life easier, but don’t want to spend all day cooking? This stock your freezer series is perfect for you. We get one item ready for the freezer while you are making dinner each day. Start at Day 1 to follow along!