cheddar chicken & broccoli baked taquitos
imagine if chicken pot pie and broccoli cheddar soup had a love child- these nostalgic flavors wrapped in a baked, grain-free taquito are kiddo friendly, comforting and delicious served with a scratch-made chive cream cheese dipping sauce.
Course Dinner
Cuisine American
2.5 cups rotisserie or leftover grilled chicken breasts shredded finely 1.5 cups steamed broccoli chopped finely ¼ cup red onion minced 2 teaspoons fresh garlic minced 1/4 cup scallions sliced thin 1 teaspoon pink himalayan salt 1/4 teaspoon poultry seasoning 20 turns fresh-cracked black pepper 1/2 cup full-fat cream cheese 1/2 cup heavy cream 1 cup white or yellow cheddar cheese grated 16 grain-free tortillas siete foods brand chive cream cheese dipping sauce recipe follows chive cream cheese dipping sauce chive cream cheese dipping sauce: 1/2 cup full-fat cream cheese 1/2 cup heavy cream 1 teaspoon fresh garlic minced ¼ teaspoon pink himalayan salt 10 turns fresh-cracked black pepper 2 teaspoons fresh chives minced preheat oven to 425 degrees.
in a large mixing bowl, add all taquito ingredients, minus tortillas and sour cream dipping sauce, and stir well to combine.
on a large wooden cutting board, add a line of filling down the center of each tortilla, around 1/4 cup per tortilla.
roll up tortilla snugly, and set aside seam side down.
drizzle the bottom of a sheet pan with olive oil then add taquitos in an even layer, seam side down. drizzle more olive oil atop.
bake taquitos for 8 minutes, then delicately flip over. bake an additional 8-10 min until golden on each side.
while taquitos are baking, make chive cream cheese dipping sauce. whisk all ingredients together in a small bowl until combined.
seve with chive cream cheese dipping sauce and enjoy!
Keyword dinner, glutenfree, kidfriendly, nostalgic, taquitos