Best part? Mine looked exactly like her picture. That's my favorite kind of recipe!
Here's the recipe! [my revisions are to the side of the ingredients haha] 1/3 C (3 oz) cream cheese [we used 1/3 less fat...the one that starts with Nuf... blah blah blah]
1/4 C green salsa [in a tiny can at the store]
1T fresh lime juice [I didn't have fresh limes, so I just scraped out some lime with a fork - so good!]
1/2 t cumin
1 t chili powder [I put in 2 sprinkles. I am a WIMP when it comes to chili powder]
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro [oh my. I barely used one T]
2 T sliced green onions
2 C shredded cooked chicken This is how I cooked my chicken: I put a frozen boneless, skinless chicken breast in a crock pot on high for 5-6 hours. I added 1 can of chicken broth, a 1/2 cup water, a dash of Mrs. Dash seasoning, 1 tsp garlic, and some onion powder [since I was out of actual onion]. Then, you just shred it with a fork. It is delightfully aromatic, and tastes amazing with this recipe!
1 C grated pepperjack cheese
small flour tortillas
Heat oven to 425. 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, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. [I used a cookie scoop. Very fun!]
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.
"Are we not the framers of our own destiny? Are we not the arbitrators of our fate? . . . It is our privilege to determine our own exaltation or degradation; it is our privilege to determine our own happiness or misery in the world to come." John Taylor
"We have committed the Golden Rule to memory; now let us commit it to life."