Baked Creamy Chicken and Avacado Taquitos

September 04, 2013

These are heavenly little creatures!! I eat usually 3 too many :) These are crunchy on the outside and lots of great flavor on the inside. Sometimes I use a spicy cheese to kick up the heat. You can play with this recipe and add things to your liking. I added the avocado, it made it more creamy and i loved it!! I usually eat this with Cilantro-Lime Ranch Dressing but have also had it with homemade guac and both are equally delicious!!!

1/2 cup cream cheese
1/4 cup green salsa
1 tbs fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 tbs chopped cilantro
2 tbs chopped green onions
2 cups cooked, shredded chicken
1 cup shredded pepper jack
6 in. corn or flour tortillas (the fresher the better. They tend to crack the older they are)

1. Heat oven to 425 and line baking sheet with foil and spray lightly with cooking spray. 2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro, green onions, chicken and cheese. 3. Wrap a couple tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time. 4. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 in from the edges and then roll it up. 5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Sprinkle with a pinch of salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends starts to get golden brown. Cool for a few minutes and then serve with sour cream, guacamole, salsa, pico de gallo or a cilantro-lime ranch dressing.

Nutritions

Calories
609

Sodium
1869mg
77% DV

Fat
19g
30% DV

Protein
14g
28% DV

Carbs
93g
31% DV

Fiber
10g
42% DV