Filed under Main DishesIngredients
4 ounces cream cheese
1/4 cup green salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded pepperjack cheese
6-inch flour tortillas
Preheat oven to 400 degrees. In a medium bowl, heat cream cheese in the microwave for 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll tortillas up tightly and place seam side down on a large baking sheet sprayed with non-stick cooking spray. Spray the tops of the taquitos with cooking spray to help them brown. Bake for 10-12 minutes, turning once halfway through cooking time, until taquitos are golden brown. Serve with salsa, sour cream and guacamole, if desired.
I knew when I came across this recipe, it would be a big hit around here. I was right! The original recipe calls for deep frying the taquitos, which is the more traditional way to make them. I tried to make them a little healthier by baking them. If you do fry them, you'll need to use about three inches of oil in a large pot, and you'll probably want to use toothpicks to hold the taquitos together during frying. These freeze well, and I sometimes make a double batch so I can freeze some for later. To make this recipe even easier, you can use about 1/2 pound of meat from a supermarket rotisserie chicken.
Who Dished It Up First
I found this recipe here, at http://www.joinerclan.blogspot.com/. Thanks for sharing Denise!