Ingredients:
- 1/3 cup (3 oz.) low-fat or regular cream cheese (I used low-fat.)
- 1/4 cup green salsa (Herdez mild salsa verde is perfect.)
- 1 tablespoon fresh lime juice (I just used one whole lime to avoid measuring!)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 Tablespoon chopped cilantro (I didn't bother.)
- 2 Tablespoon sliced green onions (I didn't bother.)
- 2 cups shredded cooked chicken (Use this for easy prep!)
- 1 cup grated pepperjack, Mexican, or plain jack cheese
- small flour, "fajita" size tortillas (For little kiddos, try putting the filling into the "street taco" size!)
- kosher salt
- cooking spray or olive oil
Directions:
- 1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
- 2. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.
- 3. Stir to combine and then add cilantro and green onions (if using).
- 4. Add chicken and cheese and combine well.
- (I did all of these steps early in the day AND also rolled them and kept in fridge until close to dinnertime. I took them out of the fridge about 30 minutes prior to baking. If you'd like to make them in advance, skip to step 6 (below), but do not brush/spray with oil until ready to bake.)
- 5. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- 6. Warm your tortillas for 10 seconds so they're easier to roll after adding the chicken mixture.
- 7. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. (If you're using "street taco" size, I'd use 1-2 tablespoons of mixture.). Roll up tortillas and place seam down on a baking sheet, not touching one another.
- 8. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream (or my favorite salsa)!
- To freeze: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
*www.ourbestbites.com