3 ounces cream cheese, softened
1/4 cup salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped fresh cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour tortillas
kosher salt
cooking spray
Preheat your oven to 425˚F.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder, garlic, cilantro and green onions.
Add the chicken and cheese; mix thoroughly.
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the middle of a tortilla. Roll the tortilla up tightly.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa or sour cream.
I haven't frozen these, but have included the directions just in case someone else wants to.
**To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Source : Pennies on a Platter
