One of the moms on my online mommy board shared this recipe for chicken and cheese taquitos and gave it rave reviews. I was a little hesitant to try it but after more and more people made it and posted how delicious it was…I knew it was time for me to try it. And they were right! This is a great way to use leftover cooked chicken when you’re tired of chicken salad sandwiches or grilled chicken over a salad. The recipe makes about 16 taquitos which gave us enough for dinner and lunch the next day for me and my husband.
1 bar lowfat cream cheese, softened
½ cup green enchilada sauce
2 Tbsp lime juice
1 tsp cumin
1 tsp oregano
2 tsp chili powder
1 tsp onion powder
Salt and pepper
2 cloves garlic, minced
1/3 cup cilantro, chopped
4 green onions, sliced
3 cups cooked chicken, shredded
1 ½ cups shredded Monterey Jack cheese
1 package flour tortillas
Line a baking sheet with aluminum foil and spray with cooking spray. Set aside. Preheat oven to 400 degrees.
In a large bowl, combine the cream cheese, enchilada sauce, lime juice, spices, garlic and green onions. Season with salt and pepper to taste. Add in the cheese, chicken and cilantro and mix well.
Warm up the tortillas according to the package to make more pliable. Place a few tablespoons of the filling in the tortilla and tightly roll up. Place the taquito seam side down on the prepared baking sheet. Continue this process until all the filling is used. Spray the tops of the taquitos lightly with cooking spray.
Bake for 10 minutes or until tortillas are brown and crispy and filling is warmed. Enjoy!
Source: Baked Bree