Freezer Chicken/Pork Taquitos...

Morning lovelies!! This past week I made cafe rio pork for dinner and we ended up having quite a bit leftover. Normally I would save it for enchiladas, but I forgot to buy some at the store this month. Because of my forgetfulness, I had to come up with a back up plan. I decided to use my leftover pork to make some taquitos to fill my freezer with. I love having these in the freezer because they are a quick meal option. Pair them with some sour cream or cilantro lime ranch for dipping and you are golden!!

I store them in gallon size freezer bags. Don't forget to label and date your bags! I like to store them in groups of 8. That is what my family will usually eat in one sitting. I love the recipe below because you really can tweak it to work with what you have on hand. I have used both chicken or pork. They both taste yummy. I have also made my taquitos with and without the cream cheese. It really just depends on if we want creamy taquitos or not. Either way is a crowd favorite around here. Get creative and make this freezer recipe work for you and what you have in your pantry :)

Freezer Chicken/Pork Taquitos

3 Cups cooked shredded chicken breast (or shredded pork works great too)
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can green chiles
1/4 cup taco seasoning
1 ½ Cups shredded cheddar cheese
small corn or flour tortillas
cooking spray

Combine all ingredients, minus the cooking spray and tortillas, in a large bowl. Mix well. Spoon mixture onto tortillas and then wrap up tightly. I used about one spoonful of mix per tortilla. I usually use whatever tortillas or cheese I have to use up. 

Place rolled out tortillas onto a greased baking sheet. Spray tortillas with a bit of olive oil and sprinkle with salt. Bake Taquitos at 425' for 10-15 minutes.

To freeze: As you roll your Taquitos, place them on a parchment lined cookie sheet without touching. Then place your cookie sheet in freezer.  When your taquitos are frozen, remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat, place on a grease baking sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake @ 425 for 15-20 minutes or until crispy.

*I like to label my freezer bags with the cooking instructions. This allows the kids or Hubby to whip up a batch if Mom is busy :)

Enjoy!!

XO Danielle