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A slight different twist on mexican. I thought my kids would really like this recipe, because they could hold it in their hands and eat it. But alas, all they ate was the filling. I did not serve this with any mexican rice & I think it needs a little extra something on the side. I served it with a avocado ranch sauce.
Ingredients:
1/2 cup (4 oz) cream cheese
1/4 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) small flour or corn tortillas
Salt
Cooking spray
Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat 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 garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Options for dippers-dip these in a "salsa ranch" dip (equal parts salsa and ranch dressing, but it's also great with guacamole, salsa or avocado ranch sauce.
Avacado Ranch Sauce
1 cup ranch dressing
½ avocado, smashed
1 teaspoon lime juice
2 Tablespoon cilantro leaves, chopped
