I made these last night and they turned out really good! Shane's mom posted it on Facebook and I had to try them, they're from six sisters stuff. They didn't look quite like the picture that they had on their site, but I thought they were perfect. They turn out nice and crispy like regular taquitos.
Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 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
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 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
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour 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.
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.
We didn't have a sauce for them, but they tasted just fine plain. If you want a sauce for them you could make a "salsa ranch" dip (just mix together equal parts salsa and ranch dressing), or it would also be good with guacamole or regular salsa,
This is how a few of mine looked when they were done, they were a nice golden brown:
They were very filling, I know the recipe said about 20, but ours made about 15 and we could barely finish them with just the 2 of us. I would have been perfectly fine with just a few of them.
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