This was a last minute meal that I just had to make for Cinco de Mayo. I must say I am SO glad I did, they were better than I had hoped for. Since I didn't start making them until 8:00 at night I took the help of a rotisserie chicken from the store to move things along. These are great for dinner or as finger food for a get together.
Adapted from: Our Best Bites
INGREDIENTS
8 ounces cream cheese
1/4 cup salsa
the juice of 1 lime
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon granulated garlic, or garlic powder
2 cups shredded cooked chicken
1 can black beans, drained and rinsed
1 cup grated Monterey jack cheese
small tortillas (I used flour)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add chicken, beans and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
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.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
I ended up with 19 taquitos.
Recipe Rewind: 7 Layer Dip and Chicken Enchilada Roll-Ups
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