Monday, April 15, 2013
Creamy Chicken Taquitos
2 c. shredded chicken (cooked)
5-7 medium sized tortillas (corn or flour) of your choice
1/3 c. reduced-fat cream cheese, softened
1/4 mild salsa (look for low sugar)
4 T. minced onion
2 t. minced garlic
2 T. fresh chopped cilantro
3 T. freshly snipped chives
1/2 t. cumin
1 t. chili powder
1/2 c. reduced fat Mexican flavored cheese
1/2 c. pepperjack cheese
2 T. olive oil
coarse sea salt
Sauce for dipping:
1 c. light sour cream
1/2 packet powdered ranch dressing packet
(mix together and chill)
1. Mix together the soft cream cheese with the salsa, onion, garlic, cilantro, chives, cumin, chili powder and cheeses. Stir in the chicken. Refrigerate for a few hours to blend the flavors.
2. Spread about 1/4 c. of the chicken mixture onto a tortilla. Roll it up tightly, sealing the edge with a bit of the mixture (secure with toothpicks if needed). Cut the tortilla into halves or thirds. Place on a foil lined baking sheet. Brush the tops with a bit of olive oil and sprinkle with a dash of sea salt.
3. Bake in 350 degree preheated oven for about 20 minutes or until they are lightly golden. Serve warm with dipping sauce or salsa.
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