Baked Creamy Chicken Taquitos

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INGREDIENTS:

• 3 ounces cream cheese, softened

• ¼ cup green salsa

• 1 Tablespoon fresh lime juice

• ½ tsp ground cumin

• 1 tsp chili powder

• ½ teaspoon onion powder

• 2 cloves garlic, minced

• 3 Tablespoons chopped cilantro

• 2 Tablespoons sliced green onions

• 2 cups shredded cooked chicken

• 1 cup shredded Mexican flavored cheese

• small flour or corn tortillas

• cooking spray

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DIRECTIONS:

1. Preheat oven to 425 degrees F.

2. Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl and stir until well combined. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

3. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can and place on a greased baking sheet, seam side down. Repeat with remaining tortillas and make sure to leave space between each taquito.

4. Spray the tops lightly with cooking spray.

5. Bake for 15 – 20 minutes or until crisp and golden in color.

 

To Freeze:

• Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.

• To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

• (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).