Have you ever made something that instantly became one of your go-to recipes? Well ! have and these baked creamy chicken taquitos are one of them! I stumbled across them a few months back from Pennies on a Platter and I instantly fell in love. They have the perfect combination of crunchy, creamy and spice. Don't worry they don't have too much spice so you could easily serve them to little kids, or even add more kick for those crazy people out there who like to have their mouths on fire.
They are super easy to make and the best part? They are baked! So they are a little healthier than the restaurant version.I hope you enjoy these as much as I have!
First you mix your spices, cream cheese and salsa together.
Then add your herbs, chicken and cheese.
Next add the filling to the tortillas and roll up tightly.
Baked Creamy Chicken Taquitos
Adapted from Pennies on a Platter
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
1/4 cup chopped cilantro
3 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10 small flour tortillas
Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions.
Add the chicken and cheese; mix thoroughly.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.