Every once in awhile I come across a recipe that is so good, it instantly gets put into my monthly rotation. This chicken Taquitos recipe adapted from Our Best Bites is just that kind of recipe. It is seriously good and quite easy to make, but the best part is that these little, baked taquitos can be doubled and frozen so you can eat them any time of day with almost no effort.
The chicken taquitos are filled with a delicious creamy chicken mixture and then baked up to crispy perfection. I serve them with a sauce of equal parts mashed avocado and sour cream.
Creamy Chicken Taquitos
3 oz cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 cups shredded, cooked chicken
1 cup grated mozzarella cheese (or pepper jack if you prefer more of a kick!)
Preheat your oven to 425 degrees. Line a cooking sheet with tin foil or a silpan and set aside.
Mix the softened cream cheese with the salsa, lime juice, seasonings, cilantro, shredded chicken and cheese. Stir until well combined. Now you are ready to fill your tortillas. The tortillas I buy are very soft and usually don’t crack. If you are having a problem with this, just microwave them for a couple seconds each in order to get them to a nice pliable consistency.
Take your tortillas and place a small amount of the filling (2-3 tsps) in a line a little off center.
Roll the tortilla up completely and place it seam side down on your prepared cookie sheet.
Continue until you run out of filling.
Spray each taquito with a mist of cooking spray or olive oil from an olive oil mister and sprinkle with kosher salt. Bake for 15-20 minute or until the they are crispy and lightly brown. Dip in cool, creamy ranch dressing, guacamole or sour cream.
If you prefer to freeze the taquitos for another time, place them in a freezer safe bag after you roll each taquito up, but before you spray them with the cooking spray. Then when you are ready to eat, just take them out of the freezer, pop them on a cookie sheet, spray them and sprinkle some salt on them. Bake at 425 for about 20-23 minutes. No need to thaw!