I'm obviously not a professional food photographer :)
These are delicious! Feel free to add some cilantro to the filling - we don't like cilantro in this house, but I know that most people do... Recipe doubles well - make some for tonight, and freeze some for next time!
Makes about 10 taquitos.
3 oz. cream cheese, softened
¼ c. salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. onion powder
2 cloves garlic, minced
1 or 2 green onions, chopped
1/4 c. sour cream
2 cups shredded cooked chicken
1 cup shredded cheese (we use a 3-cheese blend from Trader Joe's, but pepper jack or something along those lines would also be good)
10 or 12 6-inch flour tortillas
Cooking spray
Kosher salt
Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, green onions, sour cream, chicken, and shredded cheese. Mix thoroughly until well combined.
Briefly heat tortillas in the microwave to make them soft enough to roll easily, about 20 or 30 seconds. Place a tortilla on a work surface. Spoon 2 to 3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side-down on the baking sheet. Repeat with remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
Bake 15 to 20 minutes, or until tortillas are golden brown. Serve with sour cream or salsa, if desired. We eat ours with Western dressing - because EVERYTHING tastes better with Western dressing!
If you want to freeze these, do it before you bake them. Transfer the baking sheet to the freezer and chill the assembled taquitos 30 to 60 minutes. Transfer to a freezer-safe container or plastic bag. To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.
Source: Adapted from Annie's Eats.
