Ingredients:

  • 2 cups Shredded Chicken Breast, cooked and cooled
  • 8 oz Cream Cheese, full fat, softened
  • 1/3 cup Salsa Verde
  • 1 tbsp Fresh Lime Juice
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 cup Fresh Cilantro, minced
  • 2 Green Onions, thinly sliced
  • 15 Small Flour Tortillas
  • 1 cup Shredded Monterey Jack
  • 2 tbsp Neutral Oil
  • 0.5 tsp Coarse Sea Salt

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese until smooth. Add spices (cumin, chili powder, garlic powder, onion powder), lime juice, and salsa, mixing until a stable emulsion forms.
  2. Fold in the shredded chicken, shredded Monterey Jack, minced cilantro, and sliced green onions until the chicken fibers are thoroughly coated.
  3. Preheat oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper.
  4. Heat 5 tortillas at a time in the microwave for 20 seconds until they are soft and pliable.
  5. Place about 2-3 tablespoons of filling in a line down the center of each tortilla.
  6. Roll the tortillas tightly around the filling, ending with the seam side down.
  7. Place the rolls on the prepared sheet, ensuring they aren't touching until the tray is full.
  8. Using a pastry brush, apply a thin, even layer of neutral oil to the tops and sides of each taquito. Sprinkle lightly with coarse sea salt.
  9. Bake for 15–20 minutes until the edges are deep golden brown and the exterior is crisp to the touch.