Baked Chicken Fajitas
Wonderful as a meal or an appetizer!
Wonderful as a meal or an appetizer!
Ingredients- 1/3 c. (3 oz) cream cheese
- 1/4 c. green salsa (I used the regular salsa I had on hand it was fine)
- 1 Tbsp. fresh lime juice
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. onion salt
- 1/2 tsp. garlic powder
- 3 Tbsp. chopped cilantro
- 2 Tbsp. sliced green onions
- 2 c. shredded cooked chicken (I poach mine in water, a garlic clove, and a little salt for this recipe)
- 1 c. KRAFT Mexican blend shredded cheese
- 8 Flour Tortillas (soft taco size)
- Kosher Salt
- Extra virgin olive oil or cooking spray
- Heat oven to 425* Lightly coat baking sheet with extra virgin olive oil or cooking spray.
- Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine, then add cilantro and green onions.
- Add chicken and cheese and combine well. You can prepare up to this step ahead of time, just store the mixture in the fridge
- Wrap tortillas in a damp paper towel and microwave until warmed and soft enough to easily work with.
- Lay all the tortillas out and equally distribute the chicken mixture amongst them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.
- Roll it up tightly. Place seam side down on a baking dish. Lay all the taquitos seam side down and make sure they are not touching each other. Cover tightly, label and freeze at this point if doing as a make ahead. Thaw on counter before baking.
- When ready to bake, spray the tops lightly with cooking spray or brush the tops lightly with extra virgin olive oil, and sprinkle some kosher salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the edges start to get golden brown.
- Dip them in salsa, sour cream, or guacamole.
