⅓cupCream Cheese (Low fat is fine, avoid fat free)
¼cupGreen Salsa
1tbspFresh Lime Juice
½tspcumin
1tspchili powder
½tsponion powder
¼tspGranulated garlic or garlic powder
3tbspchopped cilantro
2tbspsliced green onions
2cupsShredded cooked chicken (can also be grilled taco chicken)
1cupgrated cheese (pepperjack is great!)
10small flour or corn tortillas (walmart sells a great flour size for a great price)
Kosher Salt
Cooking spray or olive oil
Filling
1
Heat cream cheese in the microwave for 20-30 seconds so that it is soft and easy to stir.
2
Add green salsa, lime juice, cumin, chili powder, onion powder and granulated/powdered garlic. Stir to combine.
3
Add cilantro and green onions. Stir to combine.
4
Add chicken and cheese. Combine well.
Assembly
5
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray (or use a silicon baking mats)
6
If you use corn tortillas, work with a few at a time and heat them in the microwave under damp paper towels. They are good to go when they can roll without cracking. Usually 20-30 seconds will do it. IF you use flour tortillas straight from the fridge, warming them up just a bit can make them much easier to roll.
7
Place 2-3 Tbsp of the mixture across the center of the tortilla, keeping it away from the edges. Take the middle of the edge of the tortilla that is centered from a perpendicular line from the line of mixture that you put in. Place that edge just beyond the filling, then pull the filling and tortilla edge toward you until it feels tight. Roll the tortilla as tight as possible, keeping the filling very tight and almost squishing it a bit. Finish the roll with the opposite edge from where you started directly underneath the tortilla. give it a small squish to ensure that it won't unroll.
8
Place the rolled taquitos on the baking sheet, ensuring that they do not touch. It doesn't matter how close they get, but do not let them touch.
9
Spray lightly with cooking spray (or baste with olive oil) and sprinkle kosher salt over them.
10
Bake for 15 to 20 minutes until crisp. The ends will start to get golden brown. Remove from oven and let cool slightly before serving.
Freezer Instructions
11
Prepare normally and place them on the baking sheet, then put the baking sheet in the freezer. Once frozen, they can be removed and put into a freezer bag. When ready to cook, place frozen taquitos on a baking sheet and add 5 minutes to the original baking time.
Ingredients
⅓cupCream Cheese (Low fat is fine, avoid fat free)
¼cupGreen Salsa
1tbspFresh Lime Juice
½tspcumin
1tspchili powder
½tsponion powder
¼tspGranulated garlic or garlic powder
3tbspchopped cilantro
2tbspsliced green onions
2cupsShredded cooked chicken (can also be grilled taco chicken)
1cupgrated cheese (pepperjack is great!)
10small flour or corn tortillas (walmart sells a great flour size for a great price)
Kosher Salt
Cooking spray or olive oil
Directions
Filling
1
Heat cream cheese in the microwave for 20-30 seconds so that it is soft and easy to stir.
2
Add green salsa, lime juice, cumin, chili powder, onion powder and granulated/powdered garlic. Stir to combine.
3
Add cilantro and green onions. Stir to combine.
4
Add chicken and cheese. Combine well.
Assembly
5
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray (or use a silicon baking mats)
6
If you use corn tortillas, work with a few at a time and heat them in the microwave under damp paper towels. They are good to go when they can roll without cracking. Usually 20-30 seconds will do it. IF you use flour tortillas straight from the fridge, warming them up just a bit can make them much easier to roll.
7
Place 2-3 Tbsp of the mixture across the center of the tortilla, keeping it away from the edges. Take the middle of the edge of the tortilla that is centered from a perpendicular line from the line of mixture that you put in. Place that edge just beyond the filling, then pull the filling and tortilla edge toward you until it feels tight. Roll the tortilla as tight as possible, keeping the filling very tight and almost squishing it a bit. Finish the roll with the opposite edge from where you started directly underneath the tortilla. give it a small squish to ensure that it won't unroll.
8
Place the rolled taquitos on the baking sheet, ensuring that they do not touch. It doesn't matter how close they get, but do not let them touch.
9
Spray lightly with cooking spray (or baste with olive oil) and sprinkle kosher salt over them.
10
Bake for 15 to 20 minutes until crisp. The ends will start to get golden brown. Remove from oven and let cool slightly before serving.
Freezer Instructions
11
Prepare normally and place them on the baking sheet, then put the baking sheet in the freezer. Once frozen, they can be removed and put into a freezer bag. When ready to cook, place frozen taquitos on a baking sheet and add 5 minutes to the original baking time.
