Ingredients
- 3 oz cream cheese, softened (reduced fat is fine)
- 1/3 cup salsa verde
- juice of 1/2 a lime
- 1 tsp chile powder
- 1/2 tsp ground cumin
- pinch cayenne pepper
- 1/2 tsp onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 Tbs chopped scallions
- 2 cups cooked and shredded chicken *
- 1/2 cup shredded extra sharp cheddar cheese
- 1/2 cup shredded Pepperjack cheese
- 8-12 (6-inch) corn tortillas
- kosher salt and freshly ground black pepper
- cooking spray
Preparation
Step 1
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.
Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.