Ingredients:

  • 2 cups shredded cooked chicken breast
  • 4 oz cream cheese, softened
  • 4 oz diced mild green chiles, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp fresh lime juice
  • 1 cup shredded Monterey Jack cheese
  • 12 small corn tortillas
  • 2 tbsp avocado oil
  • 1 pinch flaky sea salt

Instructions:

  1. In a large mixing bowl, combine softened cream cheese, cumin, chili powder, garlic powder, onion powder, and lime juice. Whisk until smooth.
  2. Fold in the shredded chicken, drained green chiles, and shredded Monterey Jack cheese until the mixture is tacky and holds together.
  3. Stack 5-6 tortillas at a time between two damp paper towels. Microwave for 30-45 seconds until they are pliable and steaming.
  4. Place 2 tablespoons of the chicken filling in the center of a warm tortilla. Roll tightly and place seam-side down on a baking sheet.
  5. Brush the exterior of each taquito evenly with avocado oil using a pastry brush.
  6. Bake at 400°F (200°C) for 15 minutes or until the shells are golden brown and shattering to the touch. Sprinkle with sea salt immediately.