Okay so last week I saw a recipe that put spinach in Taquitos, and if you know me I like to sneak in handfulls of spinach anywhere you can’t tell you will be eating spinach. The recipe I found looked kind of bland, so I thought about the Honey Lime Enchiladas I love and decided to adapt the recipe from that and make my own version of Taquitos. They turned out great! Great for leftovers as well. Here is the recipe!
2 handfuls of Spinach // Minced
1/4 C Cilantro // Diced
3 Cups of shredded chicken // I just grabbed about 4 breasts to boil. (If you have a blendtec or a Stand mixer it is so easy to shred meat. With the stand mixer I just put on the paddle attachment and put it on low for a little bit.)
1/3 C Sour Cream
6 OZ Cream Cheese
1 1/2 C Cheese // We used Colby Jack but I think Cheddar and Mozzarella would be great too.
1-2 Tomatoes // Diced
1/4 C Onion // Diced
1/4 C Honey
1 T Chili Powder
1 t Cumin
1/2 t Garlic Powder
10-12 Tortillas // I use Tortilla Land (There are no preservatives in them!)
Boil chicken and after cooked // Shred the chicken. Combine all ingredients together. I like to add the sour cream and cream cheese last, and than I toss it together. I add the Colby jack cheese last to the mixture.
Put 2-3 Tablespoons of the mixture into each tortilla. If you think you need a little more cheese, feel free to put a little on top of the mixture as well. Wrap it up tightly, and put seam side down.
Bake in the oven at 425 for about 15 minutes (until the tortillas are golden)
We ate the taquitos with some quick guacamole and I also like to add some Buttermilk Ranch in the mix, but I eat that with everything.
Keep in mind that I wasn’t measuring when I made these, so if it sound like too much lime, no need to put that much in ( I love lime). I also would probably put in the Cream cheese and Sour cream in half portions first, to see if you need more than that. I like it to be creamy, but you don’t want it to have too much liquid either.
If you try it, let me know how it turned out!