Ingredients
2½cupschicken breast,shredded, cooked
12corn tortillas,(6-inch)
1½tbspcanola oil,divided
½cupyellow onion,finely chopped
1garlic clove,minced
6tbspsalsa verde
3ozcream cheese,regular or light, diced into 1-inch pieces
1tspchili powder
½tsppaprika
½tspground cumin
1tbsplime juice,fresh
salt and freshly ground black pepper
2tbspcilantro,chopped
1cupMonterey Jack cheese,shredded
Preparation
Preheat the oven to 425 degrees F.
Heat the tortillas in a 12-inch non-stick skillet set over medium-high heat for about 10 to 15 seconds per side until the tortillas become more pliable, then immediately transfer to an airtight container or plate and cover with a pan lid.
Repeat with remaining tortillas and set aside.
In the same skillet, heat ½ tablespoon of the canola oil over medium-high heat. Add the onions and sauté for about 4 minutes until soft and slightly golden, adding in the garlic during last 30 seconds of sautéing.
Remove the skillet from heat, then add the salsa verde and cream cheese. Reduce the heat to medium-low, and return skillet to heat. Cook, stirring constantly, until the cream cheese has melted.
Add in the chili powder, paprika, cumin, lime juice, and season with salt and pepper to taste. Remove from heat and stir in the shredded chicken, cilantro, and Monterey jack cheese.
Spread about a scant ¼ cup of the chicken mixture in a row, closer to one side of the tortilla, about 1-inch from the edge, then snuggly roll the tortilla to the opposite side.
Place on a parchment paper-lined baking sheet. Repeat the process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
Brush tops and sides of rolled tortillas lightly with remaining 1 tablespoon canola oil.
Bake in the oven for about 18 to 20 minutes until the edges are golden brown and taquitos are crisp.
Serve warm with a dipping of choice such as sour cream, salsa verde, guacamole, tomato salsa, hot sauce. Enjoy!
