- 1/3 cup cream cheese
- 1-2 Tbsp Art of Chipotle, Chipotle Paste
- 1 Tbsp fresh lime juice
- 2 cups rotisserie chicken, chopped into 1/2 inch pieces
- 1 cup shredded pepper jack cheese
- 3 Tbsp cilantro, chopped
- 2 Tbsp green onions, chopped
- 12 corn (or flour if you prefer) tortillas
Soften cream cheese in microwave for 20-30 seconds. Stir in Chipotle Paste and lime juice. Mix together, then add cilantro and green onions. Stir in chopped chicken and cheese and combine well. (This can be made ahead of time and stored in refrigerator).
Preheat oven to 425 degrees.
Line cookie sheet with foil, lightly sprayed with cooking oil.
Briefly heat tortillas in microwave so they are easy to work with.
Spoon 2-3 Tbsp of chicken mixture in a row across the bottom third of tortillas, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching.
Lightly spray with cooking spray and sprinkle with kosher salt.
Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with salsa, guacamole and sour cream.
|Nutrition (per serving): 330 calories, 161 calories from fat, 18.1g total fat, 73.6mg cholesterol, 402.1mg sodium, 247.8mg potassium, 26.3g carbohydrates, 3.4g fiber, 1.7g sugar,16.2g protein. (USING CORN TORTILLAS)|