Chicken Taquitos

This recipe made 15 decent sized taquitos. The best part is that you can freeze a portion of them before baking for another day.

Ingredients:
3 Cups roasted shredded chicken breast
8 oz. Cream Cheese
4 Tablespoons chopped Cilantro
2 Tablespoons Lime juice
1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
¾ teaspoon Cumin
1 ½ teaspoon Chili Powder
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
1 ½ Cups shredded Pepper-jack cheese
small flour tortillas
fine sea salt


Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
Add a little bit (2 generous tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray/brush with a little olive oil and sprinkle with a little bit of salt. 

Bake in 425 degree oven for 15 minutes.

To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.