Wednesday, July 14, 2010

Baked Chicken Taquitos

4 oz. cream cheese softened (can microwave to soften)
1/4 c. salsa verde
1-2 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. garlic salt
3-4 Tbs. chopped cilantro (optional)
3 Tbs. green onion sliced thinly (optional)
2 c. shredded or finely chopped cooked chicken (can use regular or rotisserie chicken)
1 c. cheese (any kind you like)
Cooked tortillas (un-cooked tortillas-I like those best, or can do corn tortillas)
cooking spray

Heat oven to 425 degrees. Line a baking sheet with tin foil and grease with cooking spray.
In a bowl, mix cream cheese, salsa verde, lime juice, cumin, chili powder, and garlic salt. Stir in cilantro and green onion. Add chicken and cheese and mix well.
Cook the tortillas on a griddle, it's the easiest way I've found. If using corn tortillas, place about 3 tortillas between two damp paper towels on a plate. Heat for 45 seconds, until tortillas are soft and don't crack when you roll them. Scoop about 3-5 Tbs. of the chicken mixture onto each tortilla, spread it out a bit, and roll it up tightly.
Repeat with the rest of the tortillas. This recipe makes 10-12 taquitos. Place on baking sheet; Spray the taquitos with cooking spray and then sprinkle with salt. Bake for 7-12 minutes or until crispy and edges become golden brown. Dip in guacamole, sour cream, salsa, hot sauce, etc. If freezing, do everything except bake them. Enjoy!

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