Tuesday, November 13, 2012

Creamy Baked Chicken Taquitos

  • 3 oz cream cheese, softened
  • 1/4 cup salsa verde
  • juice of 1/2 lime
  • 1 teaspoon chile powder
  • 1/2 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon onion powder
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons chopped scallions
  • 2 cups cooked and shredded chicken
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 8-12 (6-inch) corn tortillas

  1. Preheat oven to 425 F.  Spray a rimmed baking sheet with cooking spray.
  2. In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt.  Add the chicken and cheeses and stir until evenly distributed.  Season the mixture to taste with salt and pepper.
  3. Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel.  Microwave for 25 seconds, or until the tortillas are soft and pliable.  Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with the remaining tortillas and filling.
  4. Spray the taquitos with cooking spray and sprinkle with kosher salt.  Bake for 15-20 minutes, or until the tortillas are crisp and golden.  (I loved them served with sour cream!)