This recipe is adapted from one I found at penniesonaplatter.com.
3 ounces of cream cheese, softened
1/4 cup green salsa
a splash of lemon juice
half of one large onion
half of one large tomato (or 2 romas)
2 cups shredded cooked chicken
1 cup shredded cheese
approx 10 small flour tortillas
Preheat the oven to 425, line a baking sheet with tin foil or parchment paper
In a large bowl (I used my food processor) combine cream cheese and salsa until well mixed. Quickly mix the lemon juice in, but not until right before you mix it with the other ingredients (the lemon juice and the cream cheese could curdle if you let it sit for too long)
dice the tomatoes and onions very small, and mix with the shredded chicken. Add the cream cheese mix and toss until evenly coated. Add the cheese, mix in well.
Spoon 2-3 tablespoons of the chicken mixture onto one side of the tortilla. Roll the tortilla tightly and place seam side down on the baking sheet. If the tortillas are not rolling without breaking/cracking, layer them in a paper towels and microwave for 10 seconds.
Bake for 15-20 minutes (in my countertop convection oven I found that 10 minutes was perfect) until crisp
Serve with sour cream, salsa, guacoamole....whatever you love!
These can be premade and frozen! wrap the taquitos individually in plastic wrap to freeze. When you are ready to cook them, place the frozen taquitos on a baking sheet and bake at 425 for approx 20 minutes. YUM!