Creamy Chicken Taquitos

Creamy Chicken Taquitos
Recipe adapted from OurBestBites.com




1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used 1/2 lb of precooked "rotisserie" chicken found @ Kroger)
1 C shredded pepperjack cheese

small tortillas
oil for frying.


Heat Oil on stovetop in a 3 quart pot. I filled mine about 3 inches from the bottom.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. **I made mine about 3 hours before hand so I wouldnt have to do it at 'dinner time'."

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2
inch from the edges.

Then roll it up as tight as you can.

Stab them with a toothpick or two to keep them sealed.

Fry until the tortillas are golden brown, then drain on paper towel and serve.

Dip 'em in salsa, sour cream, guacamole, or this dressing.


Guacamole: 1 large avacado, mayo, pepper, garlic salt, lime juice. Add enough until you have the flavor you like!

Chips: Cut up tortillas (flour and or corn) and fry until golden brown.