Ingredients

The following ingredients have 4 Servings
  • 8 oz cream cheese (can use regular or low-fat)
  • 1 cup green salsa
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2-3 cups shredded (cooked chicken (I used a rotisserie chicken))
  • 2 cups shredded cheese (I used a Colby/Pepperjack blend)
  • 20 6-inch flour tortillas

Instruction

  • Heat cream cheese in the microwave for about 30 seconds until soft.
  • Add the green salsa, cumin, chili powder, onion powder and garlic powder and stir until well combined. Add the chicken and the cheese and mix well.
  • Place about 3 Tbsp of the mixture on the bottom half of the tortilla and then roll up tightly. Place the seam side down on a greased baking sheet. Make sure that the taquitos are not touching each other on the baking sheet. Lightly spray the tops with cooking spray and sprinkle a little bit of salt on top. Bake at 425 for about 15 minutes, until crispy and golden brown on the ends.
  • Dip in salsa and/or sour cream. Enjoy!