BAKED GREEN CHILE CHICKEN TAQUITOS

The Super Bowl is just a week away! To be honest I’m not that excited this year since the Broncos aren’t in it, although last year’s disaster was painful to watch too. Even though I’m less than excited about the teams playing, I am excited for the food. Along with some of my delicious dip recipes, I’m planning to make these Baked Green Chile Chicken Taquitos!

I didn’t really plan on making these taquitos, it’s not something I usually make, but I had a massive amount of corn tortillas left after making these Chipotle Black Bean Tostadas with Peppers and Onions. Can we talk a minute about the ridiculous number of tortillas they put in one package! Every once in a while I can find a package with only 12, but usually it’s at least 30. Seriously…by the time I use all 30 there will either be mold all over them or they’ll be so dry I’ll have corn crumbles.

INGREDIENTS

• 2 ounces low fat cream cheese, softened
• 1/3 cup plain non fat Greek yogurt
• 1/4 cup salsa verde or green enchilada sauce
• 4 ounce can diced green chiles
• 2 green onions, thinly sliced
• 2 tablespoons cilantro, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 2 cups cooked chicken breast, shredded
• 1/2 cup monterey jack cheese, shredded
• 15 corn tortillas

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray it with cooking spray, set aside.
3. In a large bowl fold together the cream cheese, yogurt, salsa, green chiles, green onion, cilantro, cumin, chili powder, and salt until totally combined.
4. Fold in the shredded chicken and cheese.
5. Heat the corn tortillas in the microwave 2 at a time for about 20 seconds or until they are warm and pliable.
6. .........................

For Complete Instructions : https://reciperunner.com/baked-green-chile-chicken-taquitos/

Share this post