Creamy Chicken Taquitos with Mexican Rice & Black Beans

TAQUITOS

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used canned.)
1 C grated pepperjack cheese small corn tortillas (I used cheddar.)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

MEXICAN RICE

1 1/2 cups uncooked long grain white rice (I used brown)

1 14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up finely
1 14 ounce can chicken broth1/2 cup water1 cup frozen mixed vegetables

In a large saucepan, stir together rice, undrained tomatoes, broth, water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in mixed veggies. Let stand, covered, for 5 minutes. Fluff with a fork before serving. If desired, garnish with lime wedges.

BLACK BEANS

1/2 large onion diced
1 can diced tomatoes
1 can diced tomatoes with green chiles
2 cans black beans (feel free to substitute w kidney or pink)
2 packets of Goya Sazon seasoning (with Arichote, the one in the orange box)
Cilantro
Cumin

Saute onions, add diced tomatoes, cook until 1/2 liquid is gone. Add drained beans and cook until somewhat thick. Add Goya seasoning, cilantro and cumin to taste. If desired, mash 1/2 the beans to get desired consistency.