Chicken Taquitos

I made these taquitos a few years ago, and when we were about to sit down and eat them, the tornado sirens went off, and we rushed to the half-bath with our puppy.   The storm passed about 30 minutes later, but it was pretty scary - as the tornado touched down about a block away from us. 

After the storm passed, we nervously ate our dinner.  Because it was such a scary ordeal, I don't think we fully appreciated what we were eating.  Fast forward a few years, and I decided to whip these up again, and they were fabulous!  Alex had the leftovers for lunch, and loved them!

 

Chicken Taquitos

Recipe from Our Best Bites. 

 Ingredients:

• 1/3 C (3 oz) cream cheese
• 1/4 C green salsa
• 1T fresh lime juice
• 1/2 t cumin
• 1 t chili powder
• 1/2 t onion powder
• 1/4 t granulated garlic, or garlic powder
• 3 T chopped cilantro
• 2 T sliced green onions
• 2 C shredded cooked chicken
• 1 C grated pepperjack cheese
• 12 small corn tortillas 
• salt
• cooking spray

Directions:

• Heat oven to 425. 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 granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
• 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 are coming unrolled right away, just try heating them longer and try the paper towel thing.
• Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another. 
• 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. 
• These taste fabulous when dipped in Creamy Lime Cilantro Dressing.