What a weekend! I had family in town and extra special friends making surprise visits. It was such a great time. I was also super productive. I got this week’s meals planned, which always helps with the weekday chaos around here, and got lots of extra prep work done.
These baked taquitos were a huge hit at my house. I made extra to be able to heat up the next day at work, and well, there were no extras! I’m okay with that too. When hubs eats seconds and thirds, I know it was good.
Creamy Baked Chicken Taquitos:
- 1/3 cup (3 oz) cream cheese
- 1/4 cup green salsa
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 Tablespoons chopped cilantro
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- 12 small corn or flour tortillas (we were split on our fave tortilla)
- kosher salt
- cooking spray
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, chicken, and pepperjack cheese and combine well. I roasted my own chicken breasts, then chopped them up into chunks using kitchen shears.
For the tortillas, I tried both just to determine what we liked the best. I liked both, but the corn tortillas were really good. Hubby liked the flour, and I hae to admit they were easier to make the taquitos with. If using corn, warm them slightly in the microwave before rolling, otherwise they will tear. I microwaved both, just because they are easier to roll that way.
Place chicken mixture into each tortilla, rolling as tight as your can and placing seam side down on baking sheet. Spray top of all taquitos with cooking spray then sprinkle with coarse salt.
Bake 15-20 minutes, until slightly browned and crisp.
We dipped ours in my homemade salsa.