Thursday, June 20, 2013


One of my favorite recipes to make and eat is one I like to call "Enchiquitos". I adapted the recipe from one I found online nearly a year ago. I wrote down my changes, but didn't hang on to the original recipe, so I'm unable to give credit. These could be compared to the newly popular "baked taquitos" that are floating around the internet, but I surely prefer the name Enchiquitos. It's more fun to say and they are more of a combination of enchiladas and taquitos in my opinion.

Ben loves it when I make these...and honestly so do I. They are perfectly crispy on the outside but creamy and flavorful on the inside. I always try to make enough for him to have the leftovers for lunch the next day, he's told me that he's envied by co-workers on those days...which makes me very happy.

So, on with the details shall we?

1/3 Cup (3 oz.) Cream Cheese
1/4 Cup salsa
1 Tbs. lime juice
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 C chopped onion OR 2 Tbs. sliced green onion
2 Cups shredded cooked chicken (I cook up a frozen chicken breast in the oven a few hours prior)
1 Cup grated cheddar cheese
4-6 large flour tortillas
olive oil cooking spray
coarse salt

Preheat oven to 425 degrees. Prepare your bakeware by spraying generously with the olive oil cooking spray. Keep it handy, you'll need the spray again later. I use a 9x13 dish most often, but these can be baked on a cookie sheet.

First, heat the cream cheese in a microwave safe dish for 20-30 seconds to soften. If you have a pretty powerful microwave, try in 10 second increments. Mine's on the older side so I can go longer before making a splattery mess of things.

In a medium bowl combine the softened cream cheese with the salsa, lime juice (I use fresh squeezed), cumin, and garlic powder. Mix well. Next add the onion, chicken, and grated cheese. Combine well.

I prefer these with green onions, I really like green onions. I almost always have them around in a dish in my freezer. If you prefer white, yellow, or even red onions- take your pick or combine if you REALLY like onions.

Next, place about 3 Tablespoons of the mixture in the middle of a large tortilla. If you are using a baking dish you can make fewer enchiquitos and stuff them fuller, but I wouldn't recommend that if you are baking on a cookie sheet as the mixture will ooze out the ends while baking.

Spread the mixture out a bit and roll the tortilla tightly around it. Place it seam side down on your well oiled bakeware. Repeat until the dish is full, or you're out of mix. If you bake in a 9x13 dish and they are touching, the sides will be soft but the top and ends will be crisp. If you lay them out on a large cookie sheet with spaces between each one, they will be crispy all over- more like a taquito. I prefer to make them in a dish- enchilada style.

Spray the tops with your olive oil spray and sprinkle with the course salt. Bake (uncovered) in your preheated oven at 425 degrees for 15-20 minutes, or until the tops are crisp and the ends begin to brown. Note that they will be done quicker if you chose to use a cookie sheet instead of a baking dish.

Be very careful before eating as they will be VERY hot inside. I've been too eager on more than one occasion and suffered a burned was worth it.

Serve with a side of sour cream and enjoy.

What's your favorite hybrid recipe? What's your go-to meal? I used to make a cheesy-chicken and rice casserole whenever a friend or family member had a new baby or was ill. Now I make Enchiquitos!

And, if you're in need of a way to reorganize your best recipes, check out Blurb Books cookbook options! We used Blurb to make our wedding album and I absolutely loved their book editor. It turned out beautifully, I would love to make a cookbook some day!


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