A typical recipe around here has only a handful of ingredients. If I get beyond five or six, my head begins to implode. Too much measuring, too much mixing, too many steps — just to prepare something to stuff in your mouth to run to the next choir concert or soccer game? No way.
This recipe breaks my ingredient rule, but I swear to you, it’s still simple as pie (with a store bought crust). Do the first two steps the day before. Cover and refrigerate. This makes it even easier to whip up these luscious treats in minimal time.
We had these for General Conference supper last Sunday and everyone loved them. They were quickly devoured, even though I made a huge batch.
- 8 oz fat free cream cheese, softened
- 1/2 C salsa
- 2 T lime juice
- 1 t cumin
- 2 t chili powder
- 2 T onion flakes
- 2 cloves minced garlic
- 1/3 C chopped cilantro
- 2 green onions, sliced finely
- 4 C cooked, shredded chicken
- 2 C grated low fat jack cheese
- 30 small corn tortillas
- cooking spray
- Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- Pn a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder,Â onion flakes, and garlic. Stir to combine. Add cilantro and green onions. Add chicken and cheese and combine well.
- Microwave a few tortillas a time, for 30 seconds, between damp paper towels.
- Place 2–3 T of chicken mixture in a line across each tortilla, keeping it about 1/2″ from the edges. Roll up as tight as you can.
- Place rolled taquitos seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
- Spray the tops lightly with cooking spray or an oil mister and sprinkle on salt.
- Place pan in oven and bake for 15 minutes or until crisp and the ends start to get golden brown.
Recipe source: adapted from Mel’s Kitchen Cafe