Salsa Chicken Taquitos

These taquitos have got to be the best "Mexican" dish I've tried in a while. They were fast and easy to make and they were full of flavor.

(Printable Version)
Recipe from Momma Hen's Kitchen

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:

 

Stew chicken until cooked. Shred up - I use my Kitchenaid with the paddle attachment - with salsa.

Stir in cream cheese, MJ cheese, and salt.

Preheat oven to 425* and spray a baking sheet with nonstick spray.
Place chicken mixture on middle of tortilla and roll up. 

 

Place seam down on baking sheet and repeat with all remaining mixture/tortillas. Top with extra cheese, if desired.

Bake for 13 to 16 minutes until tortillas are crisp. Serve with salsa, sour cream, or enchilada sauce.