Wonderful as a meal or an appetizer!
Ingredients
- 1/3 c. (3 oz) light cream cheese, softened to room temperature
- 1/4 c. salsa
- 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 (optional)
- 2 Tbsp. sliced green onions
- 2 c. shredded cooked chicken (I poach mine in water with a drizzle of Siracha Sauce, 1 tsp of minced garlic, 1/8 tsp of cumin, and a little salt for this recipe)
- 1 shredded cheese
- 8 Flour Tortillas (soft taco size)
- Coarse Sea Salt
- Extra virgin olive oil or cooking spray
- Heat oven to 425 degrees. Lightly coat baking sheet with extra virgin olive oil or cooking spray.
- Stir the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic to combine, then add the cilantro and green onions.
- Add the chicken and cheese and combine well. You can prepare up to this step ahead of time, just store the mixture in the fridge
- Lay all the tortillas out and equally distribute the chicken mixture among them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.
- Roll it up tightly. You can also cut these into smaller segments to make into appetizers. 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 the baking sheet in the oven and bake for 15-20 minutes turning once at the halfway point or until crisp and the edges start to get golden brown.
- Dip them in salsa, sour cream, or guacamole.
