Chicken Taquitos

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  16 oz or 454g

• Cream cheese

  5 oz or 142g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Salsa verde

  Campbell soup company, pace

  ½ cup or 128g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Onion powder

  Spices

  ¹³⁄₁₆ tsp or 2g

• Garlic powder

  Spices

  ¹³⁄₁₆ tsp or 2g

• Monterey cheese

  Includes Pepper Jack

  ⅝ cup, shredded or 68g

• Salt

  Table

  1 dash or 0.4g

• Tortillas

  Ready-to-bake or -fry, flour

  20 tortilla, small or 600g

Directions

1. Melt your cream cheese until it's soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
2. Heat your tortillas so they are soft and won't break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
3. To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without them touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.
4. adapted Recipe by: Karrie (source: https://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/#wprm-recipe-container-91692)

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