Taquitos

Monday I made Creamy Chicken Taquitos, rice and refried black beans.

CREAMY CHICKEN TAQUITOS

1/3 cup (3 oz) cream cheese (I used half a block (so 4 oz) of 1/3 fat cheese)

1/4 cup green salsa

1 Tbsp. fresh lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. granulated garlic (I wasn't sure what this was so I used garlic powder)

3 Tbsp. chopped cilantro

2 Tbsp. sliced green onions

2 cups shredded cooked chicken (I used 1 can)

1 cup grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray



Directions:

1. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Warm the 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.

*You can prepare up to this step ahead of time; just refrigerate!

3. Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.

4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.