14 Whole Wheat Flour Tortillas
1 lb White meat chicken or lean ground beef
4 oz Reduced Fat Plain Cream Cheese 1 cup Salsa- I used black bean and corn 1/4 cup Green Onion, thinly sliced 1 cup 2% Milk Sharp Cheddar Cheese 2 tbsp Taco Seasoning (see recipe below)
Taco Seasoning Mix:
1 tbsp. chili powder
1 tsp garlic powder
2 tsp cumin (I love cumin!)
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp ground cayenne pepper (you can also used crushed red pepper flakes)
1/4 tsp ground black pepper
1/2 tsp sea salt or kosher salt
1/2 tsp coriander (optional)
If using ground beef-- brown in skillet until no longer pink and drain excess grease.
If using chicken-- boil chicken in lightly salted water until no longer pink. Remove from water and shred using two forks. Season meat with taco seasoning (recipe follows)
Soften the cream cheese in the microwave for about 15 seconds and mix it with the salsa. Chop green onions and add onions and cheddar cheese to the salsa mixture. combine salsa mix with the meat and stir until combined.
Soften tortillas by warming them for about 30 seconds in the microwave (keeps them from cracking when you roll them) Fill each tortilla with a spoonful of meat mixture about 1 1/2 inches from end. Wrap each tortilla as tight as you can to form a cigar shaped tube.
Spread taquitos on baking sheet so they do not touch one another. Spray lightly with non-stick cooking spray and bake in 400 degree oven for about 20 minutes, turning taquitos over halfway through cooking time.
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