I absolutely love Mexican food. Really, I love anything that has cheese as a main ingredient. This is why I wont ever be Vegan.
I didn’t even try Mexican food until a few years ago, and I feel like I’ve been trying to make up for lost time ever since. Seriously, I could eat tacos every single day. Unfortunately for me, my husband is very sick of tacos (and quesadillas.. and burritos..) so I’ve been trying to mix it up lately. These are baked in the oven so they get nice and crisp, plus it saves on the calories that you would get from frying them.
And let me tell you… They. Were. Awesome.
You will need:
1 lb chicken breasts
1 cup chicken stock
8-10 small flour tortillas
3oz cream cheese room temperature (I used 1/3 less fat)
1 cup shredded Mexican cheese
1/4 cup chopped green onions
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
My new favorite way to cook chicken is to broil it in the slow cooker in some chicken stock, and then shred it apart. It has the perfect texture and can be used for so much. Depending on the thickness of the chicken it usually takes about 4-6 hours on low. When its done, it should be tender enough to shred completely with two forks. Drain the excess chicken stock and mix in chili powder, garlic powder, onion powder, oregano, paprika, and cumin.
Feel free to taste the chicken as you go along and add more or less of each seasoning. Everyone’s taste is different. I myself don’t particularly care for cumin as much because it is a very strong flavor, but you may want to add more of it then I did. It does give a very authentic smokey Mexican taste.
Set the chicken aside and chop the onions and cilantro.
I love the smell of fresh cut green onions, theres really nothing like it. YUM.
Mix in the green onions, cilantro, salt, pepper, and mexican cheese to the seasoned shredded chicken then slowly stir in cream cheese. Make sure it’s room temperature. I can’t imagine how difficult it would be with cold, hardened cream cheese.
Preheat the oven to 425. If you want, you can warm the tortillas in the microwave for a few seconds so they are easier to roll. Mine were nice and fresh so they were easy to work with. Fill each tortilla with about 1/4 cup of the chicken mixture leaving about an inch on both sides (if you fill it too close to the edges it will seep out during baking). Roll as tightly as you can, and set the tortilla seam side down on a greased baking sheet. Make sure they are separated and not touching each other. This will make sure they get nice and crisp on all sides. Spray more cooking oil over the tops when they are all lined up.
Baked for 15-18 minutes or until desired crispiness. Let cool for a few minutes before removing them from the baking sheet. They will continue to crisp as they cool down.
Serve with guac, salsa, or a spicy ranch dressing.
I hope you enjoy them as much as I did. =]