2 cups leftover turkey (This works well with shredded chicken also)
4 oz. cream cheese
4-6 oz. fresh grated monterey jack cheese or pepper jack (about 1 cup, if using pre-shredded)
10-20 corn tortillas
1/4 cup salsa
2 TBS green Tabasco
3-4 chopped green onions
2 TBS fresh cilantro, chopped
1 TBS lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
olive oil or spray
Soften cream cheese in microwave. Add salsa, Tabasco, and seasonings. Mix together, then add chicken and cheese. Warm tortillas in a damp towel. Place about 2 TBS filling on each tortilla, and roll tightly. Place seem side down on a pan sprayed or brushed with oil. If tortillas are dry or cracking, you can brush/spray with oil before heating to make them easier to work with.
Bake at 450 for 20 minutes, or until golden brown.
I was in a hurry so filled mine fuller than is proper for a taquito. To use as an appetizer, use less filling so they are about 3/4 inch in diameter and cut in half. Serve with guacamole, sour cream, and/or salsa.
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