>> Monday, June 13, 2011
This is a super easy, fast recipe. It is great for freezing too. My husband actually likes this one, so it must be good. I could eat Mexican food every day of the week, so I really wear him out on it. If I weren't pale to the point of translucency I would swear I had Mexican ancestry! But he loves this one.
3 oz cream cheese, softened (i use reduced fat)
1/4 cup salsa (the fresh kind is best)
1 Tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
2 cloves garlic, minced
3 Tbsp chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded cheese (mexican, cheddar, pepper jack, whatever you have)
10-12 6-inch flour tortillas
Preheat oven to 425. Line baking sheet with foil and grease it. Combine all the filling ingredients in a bowl and mix until well combined. Put 2-3 tablespoons of filling down the middle of a tortilla and roll up tightly. Place seam side down on the baking sheet. Spray the tops of tortillas lightly with cooking spray. Bake 15-20 mins.
To freeze, assemble as above and put on baking sheet. Freeze on the baking sheet and them transfer to a ziploc bag. Add a few minutes to baking time for frozen taquitos.