I made these for dinner the other night. It's been a long time - so long I'd forgotten all about them until I was leafing through a stack of old recipe printouts looking for my potsticker recipe. I didn't have all the ingredients called for in the original, so I improvised with what I had, and it came out even better than before.
The number this recipe makes all depends on the size of your tortillas. I used fajita-size flour tortillas and got about 12.
Baked Chicken Taquitos
4 oz. lowfat cream cheese, softened
1/2 c. salsa
1/2 t. cumin
1/2 t. chili powder
1/2 t. garlic powder
1 T. minced onion
3T. chopped fresh cilantro or parsley (yes, I realize they are completely different animals. I didn't have cilantro so I used parsley and it worked out just fine).
3 scallions, chopped
2 c. chopped or shredded cooked chicken
1 1/2 c pepperjack cheese, shredded
flour or corn tortillas (the smaller the better).
kosher or coarse salt
Preheat the oven to 425. Lightly grease a 10x13 baking dish.
Combine cream cheese, salsa, cumin, chili powder, garlic powder, and minced onion until well combined. Add cilantro or parsley and scallions. Stir in chicken and cheese until everything is well mixed.
In a dry skillet, warm the tortillas, one at a time, until pliable. Fill with 2 -3 tablespoons of the chicken mixture, then roll tightly and place seam side down in the baking dish.
Once all taquitos are rolled, lightly brush the tops with vegetable oil and sprinkle with salt.
Bake 15 - 20 minutes or until golden brown.