2 oz. cream cheese, softened
1/3 cup sour cream
1/4 cup Hatch Chile Verde
4 oz. Santa Fe Ole Hatch Roasted Green Chile
2 green onions, sliced
2 Tbsp. cilantro, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
salt to taste
2 cups chicken breast, cooked and shredded
1/2 cup Mexican blend cheese, shredded
15 corn tortillas
Preheat oven to 425 degrees
In a large bowl, fold together cream cheese, sour cream, chile verde and green chiles, cilantro, green onion, and spices.
Fold in the chicken and cheese. Heat the tortillas in the microwave 2-3 at a time for about 20 seconds, just until soft and pliable.
Fill each tortilla with about 2 Tablespoons of the chicken mixture and roll them up.
Place the taquitos seam side down on a lightly greased baking sheet. Bake until bubbly inside and golden brown outside.
Serve while hot with additional chile verde for dipping.