1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 TBS fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 TBS chopped cilantro
2 TBS sliced green onions
2 cups shredded cooked chicken (rotisserie works great)
1 cups grated pepperjack or plain jack cheese
small flour or corn tortillas
salt
cooking spray or olive oil
FOR THE FILLING
1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
Stir to combine and then add cilantro and green onions.
Stir to combine and then add cilantro and green onions.
3. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
FOR THE TAQUITOS
1. Heat oven to 425℉. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
3. Place 2-3 TBS of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil 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. Remove from oven and let cool slightly before serving.
4. Dip in sour cream, Creamy Lime-Cilantro Ranch, or salsa etc.
FOR THE FREEZER INSTRUCTIONS
Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425℉ and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
FOR THE TAQUITOS
1. Heat oven to 425℉. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
3. Place 2-3 TBS of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil 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. Remove from oven and let cool slightly before serving.
4. Dip in sour cream, Creamy Lime-Cilantro Ranch, or salsa etc.
FOR THE FREEZER INSTRUCTIONS
Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425℉ and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
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