October 16, 2013

Baked Tex-Mex Taquitos

I was driving home from work today and I see this little maroon car stopped in the middle of the street.  I'm thinking oh no, the car must have stalled.  I slow down and prepare to stop incase they need help pushing the car to the side (even though I'm a wuss and wouldn't be much help) and as I get up to the car, there is a young girl typing on her cell phone.

Uh, what?

She didn't even bother to pull off to the side of the road to type her text, she just stopped in the middle of the road and figured no one was around, so it didn't matter.

What a smartie :)
Anyway,  I really wanted some homemade corn salsa, but since it has fresh avocado in it, we have to eat it pretty quickly before it turns brown.

My solution?  Mix the extra salsa in with some chicken and cream cheese and roll it up in a tortilla.

"The Mr." made his with flour tortillas and served with Taco Bell Fire Sauce (his latest and greatest hot sauce love) and I made mine with my favorite corn tortillas and covered in lettuce and extra corn salsa.

I LOVE corn salsa.

 Next time I make it, I will snap a few pics and share the recipe with all ya' all.

Until then . . . Stay clear of little maroon cars on the road :)
Serve alongside:
Baked Tex-Mex Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, cooked and shredded
  (I bake mine with taco seasoning, lemon pepper, s&p)
4 oz. cream cheese, softened
1/2 c. Monterey cheese, grated
3/4 c. corn & bean salsa
juice of 1/2 a lime
3/4 tsp. cumin, or to taste
3/4 tsp. chili powder, or to taste
2 Tbl. chopped cilantro
6 corn or flour tortillas

Preheat oven to 425 degrees.  Combine all ingredients.  Taste and adjust seasonings, if needed.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling evenly between tortillas.  Roll up tightly and place, seam side down, on a foil-lined baking sheet that has been sprayed with cooking spray.  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 20 minutes or until crisp.  Serves 2-3. 

Jenn's Notes: I used a homemade corn and bean salsa, but you can purchase one at the grocery store.  If you can't find one, you can always use regular salsa and add some beans.  


  1. I love these! Mexican food is one of my favorites!! ( I could eat it almost every day! )

  2. This looks like an amazing meal worth having for sure. I love mexican food. These look like they are made to perfection.

  3. Your pictures are all so pretty! This recipe sounds delish. :)