Crispy Homemade Chicken Taquitos with Cilantro and Pepper-Jack Cheese

• Meat

  • 3 cups Chicken breast, roasted

• Produce

  • 6 1 oz can green chilis
  • 4 tbsp Cilantro
  • 1/4 tsp Garlic powder
  • 1 tsp Onion powder

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 tsp 1/2 chili powder
  • 1 Sea salt, fine

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 3/4 tsp Cumin

• Bread & Baked Goods

  • 1 Corn or flour tortillas, small

• Dairy

  • 1 cups 1/2 shredded pepper-jack cheese
  • 8 oz Cream cheese

Found on happymoneysaver.com

Description

Directions

• Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
• Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
• To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.