1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic or garlic powder
3 tbsp cilantro
2 tbsp sliced green onions (optional)
2 cups shredded cooked chicken (I used 1 can of canned chicken)
1 cup grated pepperjack cheese
small corn or flour tortillas
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.
Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
1/4 cup green salsa
1 tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic or garlic powder
3 tbsp cilantro
2 tbsp sliced green onions (optional)
2 cups shredded cooked chicken (I used 1 can of canned chicken)
1 cup grated pepperjack cheese
small corn or flour tortillas
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it.
Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
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.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip ‘em in salsa, sour cream, or guacamole.
Makes 12-16
This recipe is courtesy of Our Best Bites.
2 comments:
I made these today & YUMMO!!! I tripled the recipe so we have easy, quick snacks/meals for the week. Thanks for sharing!
Glad you loved them. These do make good freezer meals when you're in a hurry or don't feel like cooking.
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