Baked Green Chile Chicken Taquitos

• Gluten free

• Meat

  • 2 cups Chicken breast, cooked

• Produce

  • 2 tbsp Cilantro
  • 1 4 ounce can Green chiles
  • 2 Green onions

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Kosher salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 15 Corn tortillas

• Dairy

  • 2 oz Cream cheese, low fat
  • 1/3 cup Greek yogurt, plain non fat
  • 1/2 cup Monterey jack cheese

• Prepared

  • 1/4 cup Salsa verde or green enchilada sauce

Found on reciperunner.com

Description

Ingredients

• 2 ounces low fat cream cheese, softened
• 1/3 cup plain non fat Greek yogurt
• 1/4 cup salsa verde or green enchilada sauce
• 4 ounce can diced green chiles
• 2 green onions, thinly sliced
• 2 tablespoons cilantro, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 2 cups cooked chicken breast, shredded
• 1/2 cup monterey jack cheese, shredded
• 15 corn tortillas

Directions

• Preheat oven to 425 degrees.
• Line a baking sheet with foil and spray it with cooking spray, set aside.
• In a large bowl fold together the cream cheese, yogurt, salsa, green chiles, green onion, cilantro, cumin, chili powder, and salt until totally combined.
• Fold in the shredded chicken and cheese.
• Heat the corn tortillas in the microwave 2 at a time for about 20 seconds or until they are warm and pliable.
• Fill each tortilla with about 2 tablespoons of the chicken filling and roll them up.
• Place the taquitos seam side down on the prepared baking sheet and spray the tops with cooking spray and sprinkle with kosher salt.
• Bake for 15-20 minutes or until the tortillas are lightly browned and bubbly inside.
• Serve immediately with extra salsa for dipping.