Can you say YUMMY! My husband told me at the dinner table tonight that this was the best dish I have ever made. First off it was super easy to make and second I changed the recipe up a little to make it pretty healthy! I found this while searching some great food blogs!
1/3 cup (3 oz) cream cheese (lowfat)
1/4 cup salsa
1 Tablespoon fresh lime or lemon juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
3-4 Tablespoons chopped cilantro
2 cups shredded cooked chicken (I used leftover carne-asada meat this time)
1 cup mexican shredded cheese
12 flour tortillas (I used 6 regular size whole wheat tortillas)
kosher salt
cooking spray
Preheat the oven to 425 degrees. 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, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. (I did not measure anything. I just added whatever could fit)
Tomatillo Dressing
1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.
Blend all together in a blender or food processor and store in the refrigerator to let the flavors meld.
1/3 cup (3 oz) cream cheese (lowfat)
1/4 cup salsa
1 Tablespoon fresh lime or lemon juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
3-4 Tablespoons chopped cilantro
2 cups shredded cooked chicken (I used leftover carne-asada meat this time)
1 cup mexican shredded cheese
12 flour tortillas (I used 6 regular size whole wheat tortillas)
kosher salt
cooking spray
Preheat the oven to 425 degrees. 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, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. (I did not measure anything. I just added whatever could fit)
Then roll it up as tight as you can.
Place 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 some
kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos, or 6 larger ones
Dip in salsa, sour cream, guacamole or tomatillo dressing (found from the blog: thegirlwhoateeverything!
Tomatillo Dressing
1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.
Blend all together in a blender or food processor and store in the refrigerator to let the flavors meld.
I served this with Cilantro Lime Rice!!!
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