recipe from Our Best Bites
These taquitos are a frequent request at our house. They make a great appetizer, party food, or combine them with some spanish rice and a green salad and you've got a meal! Dip them in this creamy lime cilantro dressing and you will have tasted a little mouthful of Mexican heaven!
1/3 cup (3 ounces) cream cheese
1/4 cup green salsa (I like the La Costena brand )
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn tortillas
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in 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 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 come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keep it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place the 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.
Dip in salsa, sour cream, guacamole or this creamy lime cilantro dressing.