Week 3 Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos- Week #3

Creamy Chicken Taquitos

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves of garlic, minced

3 tablespoons chopped cilantro

2 tablespoons chopped green onions

2 cups shredded chicken

1 cup shredded Mexican cheese blend

Corn tortillas

cooking spray

Preheat oven to 425 degrees. Lightly grease a baking sheet with cooking spray.

In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese. Mix until well combined.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 seconds) or place the tortillas in a gallon size Ziploc bag.

Spoon approximately 3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the Taquitos are not touching each other. Spray the tops lightly with cooking spray.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.