I've been wanting to make taquitos for a while now, and when I decided I wanted to try out a black beans recipe the other night, I thought it was the perfect opportunity. Taquitos are one of my favorite menu items at Mexican restaurants, but since I like a lot of "stuff" mixed in with them, the creamier the taquitos, the better.
When I saw this recipe, I instantly knew it was "the one" since the ingredients include lime juice, cheese (lots and lots of cheese), salsa verde, lots of spices and some cream cheese. The perfect list of ingredients to make the taquitos creamy and delicious. And I was right. I absolutely loved these taquitos. I paired them with the extra salsa verde, sour cream and mild salsa. Delicious. Hope you enjoy!
- 3 oz. cream cheese, softened
- 1/3 cup salsa verde
- 1/2 lime, juiced
- 1 tsp. chile powder
- 1/2 tsp. ground cumin
- Pinch of cayenne powder
- 1/2 tsp. onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 3 tbsp. chopped scallions
- 2 cups cooked, shredded chicken (I used a rotisserie chicken)
- 1 cup Monterey Jack cheese, shredded
- 8-12 (6-inch) tortillas, flour or corn
- Cooking spray
Preheat the oven to 425 degrees F and grease a cookie sheet.
In a large bowl combine all of the ingredients, from the cream cheese to the shredded cheese. Stir well until all ingredients are evenly coated.
Fill each tortilla with 2-3 tbsp. of filling, rolling tightly. Place seam side down. Continue until all tortillas are filled. Spray with cooking spray and sprinkle with salt.
Bake 15- 20 minutes, until golden and crisp. Serve with salsa, sour cream, etc.
Source: Pink Parsley