Taquitos

Most people hear taquitos and immediately think of the frozen section of their supermarket. This recipe is sooo much better than storebought, and you can be happy that you're eating a healthier version that is lower in sodium and actually has pronounceable ingredients. We LOVED this recipe, I can't wait to make it again! I added spinach to the filling to increase the veggies in this meal.

Creamy Chicken Taquitos

Ingredients:

3 oz. cream cheese, softened

¼ cup salsa

1 tbsp. freshly squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced

3 tbsp. chopped cilantro

1-2 green onions, chopped

2 cups shredded cooked chicken

1 cup shredded Mexican cheese

10-12 6-inch flour tortillas

Cooking spray

Kosher salt (omitted)

Spinach

Directions:

Preheat the oven to 425˚ F. Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray.

Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.