Goodness gracious these little babies are GOOOOOD!
I tend to crave Mexican food in the summer. A lot.
Something about the heat outside makes homemade salsas
(please let there be fresh tomatoes at the farmers market today)
and recipes with lime and bunches of cilantro extra appealing.
Since I pinned this recipe a few weeks ago I have not been able to get it out of my mind.
This creamy chicken, pepper jack cheese, cilantro, lime concoction is right up my alley.
I made it for lunch today and my only regret is not inviting friends to come over
and join me, because it makes a bunch and I don't think they will be quite as good reheated.
So, if you are in need of a little south of the border fix, I have got you covered.
You can thank me later.
And while you are at the store you might want to pick up some mike's margaritas.
Our garage fridge is full and it took some serious will power not to grab one while I ate this.
Baked Creamy Chicken + Cilantro Taquitos
1/3 c cream cheese, soften in microwave for 20-30 seconds
1/4 c green salsa (used TJ's bottled salsa verde)
The juice of half a lime
1/2 t cumin (I used cumin seed)
1 t chili powder
1/2 t onion power
1/4 t garlic powder
3 T chopped cilantro (I used entire bunch)
2 T sliced green onions
2 c shredded cooked chicken (used TJ fresh cooked chicken strips, pulsed them in food processor a few times)
1 c grated pepper jack cheese
Small flour tortillas (TJ flour tortillas, needed 2 packs, only had one)
Heat oven to 425
Combine all ingredients (cream cheese through pepper jack) in bowl.
Add 2 T of mixture to each tortilla
Roll up very tightly
Place on a foil lined sheet pan that has been sprayed with cooking spray.
Lightly spray tops of tortillas with cooking spray, sprinkle with kosher salt.
Bake 13-15 minutes
Serve with fresh lime
(recipe adapted from here)