Ok - one more Mexican dish from OurBestBites.com and I need to go! These were super-duper good. Doug ate about 10 of them in one sitting. No joke.
1/3 C (3 oz) cream cheese
1/4 C green salsa (* I used green enchilada sauce)
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic (* I used powdered garlic - I think that is what they meant?)
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (*I used Monterey Jack)
small corn tortillas
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. (* Or use a Silpat!)
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 granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
(* This was time consuming. I could only do 2 at a time without them cracking. A second pair of hands would have kept the assembly line moving).
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.