Baked Creamy Chicken Taquitos
1/4 cup green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic (not sure what this is -- I used garlic powder, but you could use fresh garlic)
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 cups cooked shredded chicken
1 cup grated pepper jack cheese
16 corn and/or flour tortillas (6-inch; as fresh as possible, so they don't crack when rolled)
Heat oven to 425. Line a baking sheet with foil and spray lightly with nonstick cooking spray. Heat cream cheese in the microwave 20-30 seconds or until soft and easily stirred. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add cilantro, green onions, chicken, and pepper jack cheese. Wrap 3 or 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If they crack when rolled, use damper paper towels and increase the microwave time. Place 2-3 Tbsp. chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then gently roll it up. Place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with a little salt, if desired. Bake 15-20 minutes or until crisp and the ends start to turn golden brown. Serve with sour cream, guacamole, or salsa. Makes 16 taquitos.
Recipe from ourbestbites.com
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