Serves 15
45 min
Baked Creamy Chicken Taquitos
Recipe GLPR69c53f1a578d0c
Crispy-edged baked taquitos filled with a savory blend of shredded chicken, creamy cheese, and bright cilantro and lime. Warm corn tortillas are filled, rolled tight, and baked until golden and crunchy. Perfect as an appetizer or snack.
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Ingredients
2 cups cooked shredded chicken
1/3 cup cream cheese, softened
1 cup grated pepperjack cheese
1/4 cup green salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon minced fresh garlic
1 tablespoon fresh lime juice
3 tablespoons fresh chopped cilantro
2 tablespoons sliced green onions
12-15 small corn tortillas
Kosher salt to taste
Cooking spray
Directions
Preheat oven to 420°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
In a medium bowl, combine the shredded chicken, cream cheese, pepperjack cheese, green salsa, chili powder, cumin, garlic, lime juice, cilantro, and green onions. Stir until the mixture is well blended and the cream cheese is fully incorporated.
Place 12-15 corn tortillas on a microwave-safe plate. Cover them with two damp (but not dripping wet) paper towels. Microwave for 1 to 1½ minutes until the tortillas are hot and pliable. Work quickly while they are warm.
Working with one tortilla at a time, place 1 to 2 tablespoons of the chicken filling on the lower third of the tortilla. Roll tightly from the bottom up, tucking in the sides as you go.
Place each rolled taquito seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray and sprinkle with kosher salt.
Bake for 15 to 20 minutes, until the edges are crisp and lightly browned. Remove from oven and serve warm.
