These chicken taquitos make a fun, quick and delicious dinner. I am a huge fan! Even kids seem to like them. Plus, they're baked instead of fried, which increases their health value. You could make the filling ahead of time and refrigerate it. I got the recipe from My Kitchen Cafe, although I tweaked it according to the ingredients I had on hand. Dip them in salsa, sour cream and guacamole.
4 ounces low-fat cream cheese, softened
1/4 c. green salsa (I used red)
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro*
1 green onion, finely sliced
2 c. chopped cooked chicken
1 c. shredded cheese
Heat oven to 425 degrees. Line baking sheet with foil and spray with cooking spray. Mix filling ingredients in order. Place three tortillas between damp paper towels and microwave for 45 seconds until really pliable. Place about 3 Tbsp. mixture near edge of tortilla and roll up fairly tightly. Place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with salt. (The original recipe recommends kosher salt.) Bake about 15 minutes, or until crispy and golden on edges.
*I didn't have cilantro, but they were still delicious. I love cilantro, though, so I will try it next time.