Creamy Chicken Taquitos

These are so good I've made them twice this week already. YUM.

Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese, softened to room temperature
1/4 cup green salsa
1 Tablespoon fresh lime juice, juice from 1/2 lime
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
2 garlic cloves minced
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated mexican cheese
about 12 small corn or flour tortillas
kosher salt
cooking spray

Preheat the oven to 425 degrees. 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 garlic powder and mix well. Add cilantro, green onions, chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel step.

Place 2-3 Tablespoons 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 and sprinkle some kosher 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 with sour cream and salsa.
-I'm not a huge cilantro fan, so the second time I made them I sprinkled some dried cilantro rather than 3T of fresh.
-I used cheddar cheese, shredding it myself. I can't stand pre-shredded cheese.
-It's SO much easier to use the flour tortillas, I used corn the first time, but gave in and used flour the second time. 
-I scooped 2 tablespoons onto the tortilla and I got 10, with about 1T left for the hubs to snack on. I don't know how they got 12 with 3T each...
-There was one bottle of green salsa at the supermarket, but I'm sure if you can't find it, you could use regular tomato salsa. 
-We mixed some salsa, sour cream, and fresh salsa together to dip in. OMG. Heaven.


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