Chicken Taquitos

Countdown to my test has definitely begun. I fly out tomorrow, test is Sunday. Yikes. Can't wait for this to be over! Last minute studying...here I come!

I made these babies last week. This was my first attempt at taquitos. They were fun to make, and fun to eat! I highly recommend guac or salsa to dip them in.

Chicken Taquitos, adapted from Blissfully Delicious

3 oz cream cheese, softened
1/3 cup your favorite salsa
1.2 lime, juice
1/2 tsp ground cumin
pinch cayenne pepper
1/2 t garlic salt
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
12 (6-inch) corn tortillas
Kosher salt
Cooking spray

Preheat your oven to 425 degree F, and line a baking sheet with parchment paper or spray lightly with a cooking spray.

In a large mixing bowl, combine the following items together: cream cheese, salsa, lime juice, cumin, cayenne, onion powder, garlic salt, cilantro, and scallions. Add the chicken and cheeses, mix until combine.

Next, warm up the corn tortilla for easier handling: dampen two pieces of paper towel, and place 6 pieces of corn tortillas between the two dampened towels.  Microwave for 30 seconds. This really is important, don't skip this step!

Working quickly (while still warm!), place 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Line them up on a baking sheet with seam sides down. Fill the rest of the tortillas with the remaining filling.

Spray the filled taquitos with cooking spray lightly, sprinkle with salt. Bake for approximately 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with with your favorite sides (salsa, sour cream, and/or guacamole).