Salsa Chicken Taquitos

What you need:

    • 3 boneless, skinless chicken breasts
    • 3/4 cup salsa
    • 4 oz. cream cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 12 corn tortillas (I used flour)
    • 1 tsp. salt

Directions:

    1. Stew chicken until cooked. Shred up - I use my Kitchenaid with the paddle attachment.
    2. Stir in salsa, cream cheese, MJ cheese, and salt.
    3. Preheat oven to 425* and spray a baking sheet with nonstick spray.
    4. Place chicken mixture on middle of tortilla and roll up. Place seam down on baking sheet and repeat with all remaining mixture/tortillas.
    5. Bake for 13 to 16 minutes until tortillas are crisp. Top with extra cheese, if desired. Serve with salsa, sour cream, or enchilada sauce.

Recipe from Momma Hen's Kitchen