I don't know that I really can convey how much I love this recipe. I love it with corn tortillas, because they get all crispy and taste like tortilla chips. I love it with flour tortillas, because they don't break like the corn ones (although it is the breaking that makes them crispy).
I love it with spinach. I love it with chicken thighs instead of chicken breast. I'd probably love it with beef instead of chicken. It's great made the day before and stuck in your fridge until you cook it when you get home late from work. It's great kept in the freezer on hand as need be.
Creamy Chicken Taquitos
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
10 oz spinach, frozen, thawed and squeezed dry
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese
10-12 6-inch flour or corn tortillas
Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, spinach, green onions, chicken and shredded cheese. Mix until well combined.
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 and sprinkle with a pinch of kosher salt.
Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, or guacomole.