By Tracey
Creamy Baked Chicken Taquitos
adapted from Pink Parsley Catering, originally from Our Best Bites
Ingredients:
- 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
Directions:
Preheat oven to 425 F. Spray a rimmed baking sheet with cooking spray.
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.
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.
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!)
