Something else that's a win in my opinion- they can be taken right out of the freezer and baked from a frozen state. No thawing!
Spanish rice is a nice side to add with baked taquitos or any spanish dish! It's also very easy to prepare and can be cooked while the taquitos are baking in the oven.
Baked Chicken Taquitos
3 oz. cream cheese- softened
1/4 C. green salsa (can use regular salsa!)
1 T. lime juice
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 T. chopped cilantro
2 T. sliced green onions
2 C. shredded cooked chicken
1 C. shredded Mexican cheese
12 small flour tortillas
Mix cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in cilantro, onions, chicken, and shredded cheese. Add 2-3 T. chicken mixture on lower third of tortilla. Roll up tight and bake at 425* for 15-20 minutes.
TO FREEZE: Prepare taquitos but do not bake them. Simply roll up taquitos after filling them and place them in a freezer bag. To bake taquitos from the freezer, place on a baking sheet and bake for 20 minutes at 425*.
Spanish Rice
2 T. oil
2 T. chopped onion
1 1/2 C. uncooked white rice
2 C. chicken broth
1 C. chunky salsa
Heat oil in a large, skillet over medium heat. Stir in onion and cook until tender- about 5 minutes. Mix uncooked rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
