Creamy Chicken Taquitos

Another one from Our Best Bites ! Thanks to Amy for introducing me to that website, and your welcome, to you, for telling you about it as well. I doubled this recipe and it made about 16 taquitos. They were not small by any means. We dipped them in sour cream, salsa, and guacamole. I served them with Mexican rice, beans, and corn chips. In honor of Cinco de Mayo

 Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
flour tortillias
kosher salt
cooking spray

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. Put about 1/8 c of the mixture on lower 1/3 of the tortilla about 1/2 inch from the edge. Roll it as tight as you can. You can even tuck the ends in if you want. I tucked one end in and left the other end open2

Mexican Rice

 3 tablespoons vegetable oil

1 1/2 cups uncooked long-grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1 can of stewed Tomatoes

1 can chicken broth

Cook rice in oil until it starts to brown, add onion, cumin, and garlic salt. Once onions are tender add tomatoes and chicken broth bring to boil, reduce heat to low and cover for 30 min.

 

 Guacamole

 2 Ripe Avocados

6 T salsa

1/2 t salt and garlic salt

1/4  t Lime juice

Mix all together and enjoy!!