In honor of Cinco de Mayo, here is a great recipe!
1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese fajita size flour tortillas (or small corn tortillas)
Directions: Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees.
Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil). Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly.
Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown. Serve with your favorite salsa, guacamole, and sour cream.
Modficiations: -For some reason my produce was left off of my shopping list so I did not have cilantro or green onions.
Here's what you'll need:
Preheat oven to 425 degrees.
Since I used frozen chicken breasts, I thawed them and then boiled the chicken.
Put some sour cream in a bowl and pop it in the microwave for 30 seconds.
Add the green salsa, herbs and cheese to the cream cheese and mix.
Pull the chicken out of the pot and shred it. Add it to the cheese mixture.
Put 3-4 tortillas on a plate and cover with a damp paper towel. Warm up for about 15 seconds.
Spoon out the chicken and cheese mixture onto the tortilla and roll tightly.
Place on a cookie sheet covered in tin foil. Spray the tin foil with cooking spray so that the taquitos won't stick.
Lightly spray the taquitos with cooking spray and sprinkle with coarse salt.
Pop into the oven for 15-20 minutes.
Here's what you'll end up with:
These taquitos were so good. I was really surprised at how much flavor they actually had. They were creamy with plenty of chicken and just a hint of spice but not too much for little kids.
You could easily make this spicier by adding green chilies or a hotter salsa verde.
I used frozen chicken breasts but this dish would be even easier by using a pre-cooked rotisierrie chicken.
We loved this!
Hope you enjoy!