• 1/2 Cup (4 oz.) cream cheese
  • 1/4 Cup green salsa
  • 1 T. fresh lime juice
  • 1/2 t. cumin
  • 1 t. chili powder
  • 1/2 t. onion powder
  • 1/4 t. garlic powder
  • 3 T. chopped cilantro
  • 2 T. sliced green onions
  • 2 C. shredded cooked chicken
  • 1 C. grated Pepper Jack cheese
  • 6 flour tortillas
  • kosher salt
  • cooking spray

I’ve been making these for a few years now but kinda forgot about them for a while. I love rediscovering old recipes. I found this recipe on Our Best Bites. It makes about 6 taquitos but they are very filling so plan on making these as your main dish, not an appetizer. The flavor is incredible! May I add that they are quick to make too?!

Directions:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in 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 garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
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, try heating them longer with the damp paper towels. Place 3-4 T. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Roll them as tight as you can.
Place seam side down on baking sheet. Lay all the taquitos on the baking sheet and make sure they are not touching. Spray the tops lightly with cooking spray or an oil mister OR spread a little butter on top and sprinkle with kosher salt.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip’em in salsa, sour cream, or guacamole. I actually mixed homemade salsa together with sour cream and dipped them in that sauce. Wonderful !!!