I found this recipe on Pinterest, a wonderful, happy place where you catalog all the things you love. The recipe had me at "cream cheese" and "cilantro". I substituted a number of ingredients, but my biggest substitution was using the toaster oven, instead of the oven. Worked like a charm.
Addiction warning: I was eating this every night for a whole week. When I ran out of tortillas, I used it as a dip with Tostitos. Still good.
1/3 C (3 oz) cream cheese
1/4 C green salsa (I used Tostitos salsa)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used pan-fried chicken fillet, seasoned with the usual suspects: salt and pepper, oregano, cumin, etc.)
1 C grated pepperjack cheese
small corn tortillas (I used wheat tortillas)
kosher salt (I used sea salt)
cooking spray (used olive oil and a brush)
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.
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. 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.
1/4 C green salsa (I used Tostitos salsa)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used pan-fried chicken fillet, seasoned with the usual suspects: salt and pepper, oregano, cumin, etc.)
1 C grated pepperjack cheese
small corn tortillas (I used wheat tortillas)
kosher salt (I used sea salt)
cooking spray (used olive oil and a brush)
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.
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. 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.
Roll them up as tightly 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. (Key step!)
Enjoy!
