1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack or Mexican blend cheese
8-10 small corn tortillas
Heat oven to 425.
Line a baking sheet with foil and lightly
coat with cooking spray.
Heat cream cheese in the microwave for about
20-30 seconds so it's soft and easy to stir.
Add green salsa, lime juice, cumin, chili powder,
onion powder and granulated garlic. Stir to combine
and then add cilantro and green onions. Add
chicken and cheese and combine well.
You can prepare up to this step ahead
of time. Just keep the mixture in the fridge.
Spray both sides of each tortilla and heat
in a medium high frying pan until golden brown
on the first side and starting to bubble on the
second side. Place the golden brown side
down so it ends up being the outside of the
Place 2-3 T of chicken mixture on the lower
third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet.
Lay all of the taquitos on the baking sheet and
make sure they are not touching each other.
Spray the tops lightly with cooking spray
and sprinkle some kosher salt on top.
Place pan in oven and bake for20-25
minutes or until crisp and the filling starts to bubble.
Serve with our imitation of
Cafe Rio's Tomatillo Ranch Dressing
1 packet of buttermilk ranch dressing