Ingredients
The following ingredients have 12 Servings
- 2 1/2 cups cooked, (shredded chicken breast)
- 12 6-inch corn tortillas*
- 1 1/2 Tbsp canola oil, (divided)
- 1/2 cup finely chopped yellow onion
- 1 clove garlic, (minced)
- 6 Tbsp salsa verde
- 3 oz cream cheese (regular or light), (diced into 1-inch pieces)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper
- 2 Tbsp chopped cilantro
- 1 cup shredded monterey jack cheese
Instruction
- Preheat oven to 425 degrees. Heat tortillas in a 12-inch non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid**. Repeat with remaining tortillas and set aside.
- In same skillet heat 1/2 Tbsp of the canola oil over medium-high heat. Add onions and saute until soft and slightly golden, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
- Remove skillet from heat, then add salsa verde and cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted.
- Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and Monterey jack cheese.
- Spread about a scant 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side.
- Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
- Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
