Baked Creamy Chicken Taquitos
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
3 T chopped cilantro (I used dried since I didn't have any fresh)
2 T sliced green onions
2 C shredded cooked chicken (I boil my chicken first, then shred it! It's much easier and you can pick out all the gross bits!) :)
1 C grated pepperjack cheese (I used a Mexican blend of shredded cheese since that's all I had at home)
small corn tortillas (I used flour tortillas because we didn't have corn ones!)
kosher salt (I didn't put any salt on mine)
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 come 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 1/2inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
I also made my own salsa using canned tomatoes since I didn't have any fresh ones! It turned out pretty yummy too! But it tasted even better the next few days as it sat in the fridge and all the spices soaked into the tomatoes. It's really easy to do. I don't really follow a recipe. I just add a can of diced tomatoes (the kind with green chilies) to my food processor, then I add fresh cilantro is I have it. If not, I just used the dried in my spice cabinet. Then I add salt (this is a must), a little pepper, garlic powder, onion powder, chili powder, etc. to taste. It comes out different every time. haha :) But it's always YUM! I've also added fresh jalapeno to it as well, but it was too spicy with the seeds and inner flesh. So the next time, I cored them and only used the green parts. It was still spicy, but didn't burn my lips!