This past January my little Stells had surgery on her left foot. The night before her surgery, I made a meal that I knew she would eat and like. We had baked chicken taquitos, black beans, and Brazilian lemonade and everyone had happy mouths.
Baked Chicken Taquitos
1/3 cup (3 oz.) cream cheese, room temperature
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1/2 teaspoon onion powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Small flour tortillas (I like fajita size)
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Combine cream cheese, 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.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edge. 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 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. Serve with salsa, sour cream and guacamole. Yum!
*I didn't have pepper jack cheese and so I added 1/8 teaspoon ground red pepper to the cream cheese mixture and used Colby jack cheese.
Recipe from Our Best Bites