"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Baked Chicken Taquitos Recipe

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This recipe for Creamy Baked Chicken Taquitos, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Delta Myers


5 oz cream cheese, softened
1/4 cup salsa verde
Juice of 1/2 lime
1 tsp. chili powder
1/2 tsp. cumin
Pinch of cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 cup dried parsley
1 tbsp. dried onion
2 big cans chicken breast
1 cup colby jack cheese
8-12 white corn tortillas

Stir together all ingredients. Season with salt and pepper. Place 2 tortillas at a time in the microwave covered with a damp paper towel. Microwave 30-60 seconds, or until the tortillas are soft and pliable. Spoon 2-3 tbsp. of the filling onto the lower third of each tortilla, and roll tightly. Place seam side down on the greased baking sheet. ** Do not overfill and do not let them touch!!! Spray the taquitos with cooking spray and sprinkle with salt. Bake in a 425 oven for 15-20 minutes or until they are crisp and golden.




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