It was amazing. They were full of flavor and I couldn't stop eating them. They were so easy to make because I made the filling the night before so I just wrapped them out and baked them and dinner was served. They would also make a great snack for girl's night or a party. Make them and enjoy.
adapted from Our Best Bites
Makes 14-16 taquitos
4 ounces cream cheese, room temperature
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray sprinkle somecoarse salt on top.
Place pan in oven and bake for 15-18 minutes or until crisp and the ends start to get golden brown. Serve immediately plain or with sour cream or guacamole.
*We had a few extra so I froze them and when I needed to heat them up I did 425 for 12-13 minutes.
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