Baked Chile Verde Chicken Taquitos Week 3

Baked Chile Verde Chicken Taquitos

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray it with cooking spray, set aside. We used parchment paper.
3. In a large bowl fold together the lowfat cream cheese, Greek yogurt, salsa, green chiles, green onion, cilantro, cumin, chili powder, and salt until totally combined.
4. Fold in the shredded chicken and cheese.
5. Heat the corn tortillas in the microwave 8 at a time for about 2 minutes or until they are warm and pliable.
6. Fill each tortilla with about 2 tablespoons of the chicken filling and roll them up.
7. Place the taquitos seam side down on the prepared baking sheet and spray the tops with cooking spray and sprinkle with kosher salt.
8. Bake for 15-20 minutes or until the tortillas are lightly browned and bubbly inside. 
9. Serve immediately with extra salsa for dipping.

Notes

Make sure you are using fresh corn tortillas and that you warm them in the microwave first, this will prevent them from breaking and falling apart. Don't overfill the tortillas or they will burst in the oven.