I made these in celebration of Cinco de Mayo tonight. We'd made them once before and sure enough they were as delicious as last time! And baked not fried, even better! Got it from the Sisters Cafe.
Baked Creamy Chicken Taquitos
1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tb. fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp granulated garlic
3 Tb. chopped cilantro
2 Tb. sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
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 cheese.
Preheat oven to 425 degrees. Line cookie sheet with foil sprayed with cooking oil. Warm tortillas in the microwave so they are more malleable and easier to handle. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. Roll up tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with 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.
*I used the tortilla dough and cooked it right before rolling. So mine were a little larger and made ~7-8 taquitos.
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3 comments:
This one's a keeper on our recipe list!
Yum! I made them last night.
Made these for our ward's recipe swap I hosted this week and everyone loved them! They are delicious. P.S. If you use corn tortillas, cook them right away- don't fill them and then stick in the fridge to cook later- they crack and unroll themselves!
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