3 oz. low-fat cream cheese, softened (or regular either works)
1/4 cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. onion powder
2 cloves garlic, minced
1 yellow onions, chopped
2 cups shredded cooked chicken (2 chicken breasts)
1 cup shredded Mexican cheese
10-12 6-inch flour tortillas
Olive Oil Cooking spray
Place chicken breast in boiling water and cook on high for 20-30 minutes until chicken is cooked.
Do you want to know the easiest way to shred chicken breasts without burning your fingers? Place the cooked chicken breasts (still hot) into a large mixing bowl. Using the paddle on your mixer, mix on med-high until chicken is shredded. Super easy & super fast- thank you C for this great idea! Cool the chicken by placing the bowl in the freezer for a few minutes.
Pre-heat over to 425 degrees.
In another large mixing bowl, mix cream cheese, salsa, lime juice, spices, garlic, onion, cheese and chicken. Mix together.
Use cooking spray to grease a baking pan. Scoop your chicken mix into a tortilla. Roll and place seam down in the baking pan. Repeat until pan is full. Spray the tops of the taquitos with cooking spray and sprinkle sea salt on the tops.
Bake at 425 degrees for 15-20 minutes until tops are golden.
Serve with sour cream, guacamole and salsa. We sat down for dinner and immediately agreed this dish just ranked in the "will have this meal often" category. The recipe is very easy and most of the ingredients you may always have on hand. Enjoy this yummy-ness, we sure did!