One of the best ways to rein-in spending and stick to a budget is brown-bagging your lunch! My husband gets tired of taking the same few items again and again. During my last freezer meal cook-a-thon I tried out a new recipe for Chicken Taquitos. Hubby ate both meals in the first week. I’d say that’s a win! So I tweaked the recipe a bit to yield a large portion, this time making 5 lunches instead of 2.
Use a large baking dish, like Corning-ware. Place the chicken breasts in the baking dish, sprinkle packets of taco seasoning on top of chicken, add cream cheese and water. Bake at 350 degrees for 45 minutes. Double-check with a meat thermometer that the chicken is thoroughly cooked.
Once you’ve taken the chicken out of the oven, turn the oven up to 400 degrees. Remove the chicken from the baking dish and shred the chicken. Mix cheddar cheese, shredded chicken and filling together.
Now its time to fill the taquitos. First, line a cookie sheet with aluminum foil. Now lay out your tortillas and fill them. Roll the tortilla and place the taquito with the flap-side down on the cookie sheet. Repeat until all the tortillas have been filled.
Bake the taquitos at 400 degrees for 10 minutes or until tortillas are crispy. Package 4 taquitos in tupperware or Ziploc freezer bags for pre-portioned, ready-to-go lunches! We also love freezing lunches in these Rubbermaid containers, but they were all being used with my recent freezer meal marathon.
Heat for 2 1/2 minutes and enjoy!
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