1 C grated pepperjack cheese (I use monterey Jack cheese, it's not as spicy)
small corn tortillas (and actually, flour ones are really good as well)
cooking spray
Instructions
Heat oven to 425. Line a baking sheet with foil and
lightly coat with cooking spray.
Heat cream cheese in the 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 granulated garlic. 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 are coming unrolled right away, just try
heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third
of a tortilla, keeping it about 1/2 inch from the
edges.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 or an oil mister and
sprinkle some kosher salt on top.Place pan in oven
and bake for 15-20 minutes or until crisp and the
ends start to get golden brown.
Serving
Suggestions
serve with black beans, mexican rice and cilantro lime dressing (look in sauces for this recipe.
Originally Submitted
7/6/2012
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