Ingredients:
4 ounces cream cheese (1/2 block), softened (if you are thinking "to hell with the calories" then use a whole block-I've had them both ways, either way is delicious)
1/4 cup green salsa (there weren't any tomatillas in my grocery store so I just bought a jar of green salsa)
1 tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp sliced green onions
chopped jalapeno (optional-if you want more heat)
2 cups shredded cooked chicken (2 breasts)
1 cup shredded cheese (I did a mix of cheddar and mozza)
small flour or corn tortillas (10)
kosher salt
cooking spray or oil
your garnish of choice (I mashed an avocado and mixed it with more green salsa)
Directions:
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions (and jalapeno). Add the chicken and cheese; mix thoroughly.
Microwave tortillas for a couple minutes to soften them up.
Spoon 2-3 tbsp of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (or you can drizzle with oil then sprinkle salt).
Bake 15-20 minutes or until crisp (on MIDDLE rack, not bottom).
Serve with salsa, sour cream, guacamole or whatever you want.
Note: I stuffed mine more than this recipe suggests because I only had 8 tortillas. They were also medium tortillas, not small. Entree size.
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