Creamy Chicken Taquitos

Source

thesisterscafe.com

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

Display units in Metric

Serves Change

¹⁄₃	cup	cream cheese
¹⁄₄	cup	green salsa
1	Tb	lime juice (1/2 lime)
1	tsp	chili powder
¹⁄₂	tsp	cumin
¹⁄₂	tsp	onion powder
¹⁄₄	tsp	granulated garlic
3	Tb	cilantro chopped
2	Tb	green onions sliced
3		boneless skinless chicken breasts cooked & shredded
1	cup	pepperjack cheese grated
20		flour tortillas fajita size
		cooking spray
		kosher salt
		Guacamole
		Sour Cream
		Salsa
8	oz	Creamy Cilantro Dressing dipping sauce

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.

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