Tonight, I had a dilemma. I really wanted broccoli beef, but I also wanted chicken taquitos. I had the ingredients for both. I threw a coin in the air and taquitos won. Actually, I had leftover chicken, tomatoes, and diced onions from last night’s meal. We try really hard to not waste food in our home, so any time I can incorporate leftover ingredients into a new dish, I feel like I won the lottery.
Cream Cheese and Chicken Taquitos
1 1/2 cups leftover chicken, shredded. 1/2 an 8 ounce package of Philadelphia cream cheese, softened. 1/4 cup diced onion. 1/2 a small can diced, green chiles, salt and pepper. With a spatula, combine ingredients. Place a tablespoon of filling onto a steamed, corn tortilla. Roll tightly. Continue until filling is gone. In a Dutch oven or stock pot, have about 2 inches of vegetable oil hot, about 350-450 degrees. Gently place taquitos, 2 at a time, into oil. Fry on both sides until crisp.