Categories: Mexican
Ingredients
- 1/3 cup (3 oz.) cream cheese
- 1/4 cup green salsa
- 1 Tb fresh lime juice (1/2 lime)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic
- 3 Tb chopped cilantro
- 2 Tb sliced green onions
- 2 cups shredded chicken
- 1 cup grated pepperjack cheese
- fajita size flour tortillas
- cooking spray
- kosher salt
Directions
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Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
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Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
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Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with.
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Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
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Serve with your favorite salsa, guacamole, and sour cream.