Ingredients for Baked Creamy Chicken Taquitos
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup green chili salsa
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 cups cooked chicken, shredded
- 1 cup shredded Mexican cheese blend
- 12 corn tortillas
- kosher salt, to taste
- cooking spray
- freshly ground black pepper, to taste
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How to Make Baked Creamy Chicken Taquitos
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and minced garlic. Mix until well combined.
- Stir in cilantro and green onions.
- Add shredded chicken and cheese. Mix thoroughly until everything is evenly distributed.
- 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).
- Spoon 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla.
- Roll the tortilla tightly, tucking in the sides as you go.
- Place the rolled taquitos seam-side down on the prepared baking sheet, leaving a little space between each one.
- Lightly spray the tops of the taquitos with cooking spray and sprinkle with kosher salt.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve immediately with your favorite toppings like salsa, sour cream, and guacamole.
- **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.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
49g
Carbs
9g
