Chicken Taquitos
1/3 c. (3 oz) cream cheese
1/4 c. 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 c. shredded cooked chicken
1 c. grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat cream cheese in the 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.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (it might help to place them between damp paper towels, about 20-30 seconds).
Place 2-3 tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place 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 at 425 for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole.
Toddler Review-
I had a hard time rolling them until I warmed them up a bunch in the microwave. They will break when you roll them if they aren't warm enough. We went easy on the cilantro and green onion but we had three clean plates at the end of the meal.
1/4 c. 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 c. shredded cooked chicken
1 c. grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat cream cheese in the 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.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (it might help to place them between damp paper towels, about 20-30 seconds).
Place 2-3 tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place 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 at 425 for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole.
Toddler Review-
I had a hard time rolling them until I warmed them up a bunch in the microwave. They will break when you roll them if they aren't warm enough. We went easy on the cilantro and green onion but we had three clean plates at the end of the meal.
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