Our Best Bites. These were quick to make and baked up to be nice and crispy. I really liked these because they weren't greasy at all. They had a great Mexican flavor. I cooked my chicken the night before with some southwest seasoning. We topped the taquitos with some sour cream ranch dip (it was left over from our potatoes from the weekend) and salsa. We skipped the beans and rice and just had chips and salsa with the taquitos. These are YUMMY and gave us our Mexican fix for the week.
Baked Creamy Chicken Taquitos
- 3 oz cream cheese, softened (I used 1/3 less fat cream cheese)
- 1/4 cup green salsa
- 1Tbsp fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1 clove garlic, minced
- 3 Tbsp chopped cilantro (optional)
- 2 cup shredded cooked chicken
- 1 cup shredded pepperjack cheese
- small corn tortillas
- kosher salt
- cooking spray
Preteat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, minced garlic, cilantro, chicken and cheese.
Wrap tortillas in a damp paper towel and microwave 30-60 seconds, until warm and pliable.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla.
Roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
CONNECT WITH PLAIN CHICKEN