Ingredients:

  • 3 cups cooked shredded chicken
  • 4 oz cream cheese, softened
  • 1/3 cup salsa verde
  • 1.5 cups shredded Monterey Jack cheese
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp lime juice
  • 16 small corn tortillas
  • 2 tbsp high-heat oil
  • 1 pinch kosher salt

Instructions:

  1. Preheat oven to 200°C. Note: This high heat is vital for evaporating surface moisture quickly.
  2. Combine 450g shredded chicken, 115g cream cheese, 80ml salsa, 170g jack cheese, and all dry spices in a bowl until a cohesive paste forms.
  3. Fold in 30ml cilantro and 15ml lime juice to keep the flavors from feeling muddy.
  4. Wrap 16 tortillas in a damp paper towel and microwave for 45 seconds until they are floppy and pliable.
  5. Place 2 tablespoons of chicken mixture on the lower third of each tortilla.
  6. Roll tightly toward the top, ensuring the seam is pressed down. Note: Loose rolls will unfurl and leak cheese.
  7. Brush the 30ml oil over the tops and bottoms of the rolls.
  8. Place seam side down on the tray and bake for 20 minutes until the edges are dark golden and crackling.
  9. Sprinkle a pinch of kosher salt over the hot taquitos immediately after pulling them from the oven.