BREAST****Baked Creamy Chicken Taquitos

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Yummy for both. The mix will make between 8 and 10 taquitos. I made 5 between us, halved, but 4 would have been enough, expecially if served with a bean salsa (Which I didn't do the first time but which would be good). Dan will have no problem with the leftovers, I'm sure.

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  • 4

Ingredients

  • 1/3 cup cream cheese, at room temperature
  • 1/4 cup green salsa
  • 1 Tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons chopped fresh cilantro
  • 2 Tablespoons sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup grated pepperjack cheese
  • 12 about 12 small white or whole wheat flour tortillas (or combination)
  • kosher salt
  • cooking spray

Preparation

Step 1

* Preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and lightly coat with cooking spray or brush with oil.

* Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well. Cover and refrigerate if not serving right away, bringing to room temperature before rolling tortillas.

* Place 3 Tablespoons of chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges. Roll up tortilla and place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister or brush lightly with olive oil and sprinkle some maldon salt on top.

* Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

* Serve hot with salsa, sour cream, guacamole, or Tomatillo Dressing. They would be good served with black beans and Cilantro Lime Rice.

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