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Cilantro Lime Chicken Taquitos

Inspired by Pinterest

I Came across one of those pins about make ahead meals. It lead me to Joelen’s What’s Cookin’ Chicago blog.

The marinade for her Cilantro Lime Tacos sounded pretty tasty. It’s actually a Cilantro Line pesto Joelen adapted from a Food Network recipe. I decided to further adapt the recipe and make taquitos instead of tacos.

Prep: 25 minutes | Cook: 20 minutes | Bake: 350° | Makes: 7-10 servings

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (I omitted this)
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice (I used half a lime)
1/2 cup shredded Asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth
(My additions)
2 boneless, skinless chicken breasts
1 pkg medium size tortillas (flour)
1 C cheddar or Mexican cheese
Sour Cream
(Bean and Rice as sides)

Preheat oven. Dice the chicken breast into bite-sized cubes. Cut the cilantro and mix all the marinade/pesto ingredients in a large ziplock bag with the chicken. Let bag sit overnight in fridge. (This could also be frozen and thawed later for a meal.)

Dump the contents of the bag into a deep skillet and cook until chicken is done and most liquid is cooked out. Place a couple spoonfuls of the filling in a tortilla and roll into a taquito. Line rolled taquitos in a glass baking dish. Cover with shredded cheese and bake for 20 minutes. (Longer if you like your taquitos crispier.)

While the taquitos baked, I prepared my refried beans and Mexican rice. I took a can of refried beans and added a little bit of minced garlic and onion while cooking it on the stove. I served it with melted shredded cheese and a dollop of sour cream on top. The Mexican rice was just from a box mix. I also served the taquitos with a little sour cream and fresh, chopped cilantro on top.

If you’re looking for something new to try on taco night, then this is the meal for you. It’s also a great meal to make for dinner guests.

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