Creamy Chicken Taquitos

Love this recipe!! It is from the Sisters Cafe Blog, and Our Best Bites. It has quickly made it into the regular dinner rotation. I also love that you can easily double it so that you are using full cans instead of having little bits left over. The extra filling freezes beautifully by itself, or you can put into tortillas, roll and then freeze. We like using either the fresh tortillas that you cook before hand, or the low carb tortillas. Make sure you spray them, and sprinkle some kosher salt on the tops before you bake, it seems to make all the difference!


Baked Creamy Chicken Taquitos
submitted by Brittany ~ The Sisters Cafe
from Our Best Bites

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)
cooking spray
kosher salt

Again, if you double it you can use the full cube of cream cheese, the full can of enchilada sauce, and a full lime. 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 withtin foil, lightly sprayed with cooking oil.

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.