1/3 c (3 oz) cream cheese
1/4 c green salsa
1t fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 t chopped cilantro
2 t sliced green onions
2 c shredded cooked chicken (see )
1 c grated pepperjack cheese
12-16 small corn tortillas (or flour ones)
kosher salt
cooking spray

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.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch 
from the edges. 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.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the 
baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to 
a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a 
lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.