Try something New and Yummy this week. My kids loved them! I doubled the recipe to make alot, needless to say they also freeze well and make a great sack lunch.
Creamy Chicken Taquitos:
1/3 cup cream cheese
1/4 cup green salsa
1 tbs lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 tbs chopped cilantro
2 tbs chopped green onions
2 cups cooked, shredded chicken (I used canned)
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Nonstick cooking spray
Heat oven to 425. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave 20-30 sec. so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
Place 2 tbs. of the chicken mixture on the lower third of each tortilla, keeping to about half inch from the edges, and then roll up. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Place pan in the oven and bake for 15-20 min or until crisp and the ends start to get golden brown. Cool 5 min and then serve with sour cream, salsa, guacamole or pico de gallo.
Left Overs : Put left overs in a Ziploc and store in the fridge up to a week. Reheat by placing them on a baking sheet and cook for 10 min at 400.
Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the same instructions, thaw or extend the baking time by 10 min.
I love this recipe! New Family Favorite ant our house. I found it in LDS Living mag. and made a few minor adjustments. Thanks LDS Living for inspiring me to try something New.