Baked Creamy Chicken Taquitos Recipe

Ingredients for Baked Creamy Chicken Taquitos

• 8 ounces cream cheese, softened
• Green Chili Salsa
• Fresh Lime Juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• Garlic Cloves
• 1/4 cup chopped cilantro
• 2 green onions, thinly sliced
• Cooked Chicken
• 1 cup shredded cheddar cheese (or your favorite Mexican blend)
• Corn Tortillas
• Kosher salt, to taste
• Cooking spray

How to Make Baked Creamy Chicken Taquitos

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and minced garlic. Mix until well combined.
3. Stir in cilantro and green onions.
4. Add shredded chicken and cheese. Mix thoroughly until everything is evenly distributed.
5. Microwave tortillas in batches between damp paper towels for 15-20 seconds, or until pliable enough to roll. (Alternatively, you can warm them in a dry skillet for a few seconds per side).
6. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla.
7. Roll the tortilla tightly, tucking in the sides as you go.
8. Place the rolled taquitos seam-side down on the prepared baking sheet, leaving a little space between each one.
9. Lightly spray the tops of the taquitos with cooking spray and sprinkle with kosher salt.
10. Bake for 15-20 minutes, or until golden brown and crispy.
11. Serve immediately with your favorite toppings like salsa, sour cream, and guacamole.
12. **To Freeze:** Before baking, arrange the unbaked taquitos on a baking sheet and chill in the refrigerator for at least 30 minutes. Once completely chilled, wrap each taquito individually in plastic wrap. Place in a labeled freezer bag and freeze. To bake from frozen, preheat oven to 425°F (220°C) and bake for 20-25 minutes, or until heated through and crispy.