creamy baked chicken taquitos

creamy baked chicken taquitos

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  • ■3 oz cream cheese, softened

  • ■¼ cup salsa

  • ■juice of ½ lime

  • ■1 teaspoon chile powder

  • ■½ teaspoon ground cumin

  • ■pinch cayenne pepper

  • ■½ teaspoon onion powder

  • ■3 cloves garlic, minced

  • ■¼ cup chopped fresh parsley

  • ■3 tablespoons chopped scallions

  • ■2 cups cooked and shredded chicken

  • ■½ cup shredded sharp cheddar cheese

  • ■½ cup shredded Monterey Jack cheese

  • ■8-12 (6-inch) corn tortillas


1.Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 2.In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary. 3.Warm tortillas according to package directions until soft and pliable. 4.Spoon 3 tablespoons of chicken filling onto the lower third of each tortilla and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas. 5.Spray the taquitos lightly with cooking spray, sprinkle with kosher salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and guacamole.


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