Baked Creamy Chicken Taquitoes

By deb49

Ingredients

• 1/2 cup (4 oz) cream cheese (light works fine in this recipe)
• 1/3 cup green salsa
• 1 Tablespoon lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon dried cilantro
• 2 Tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated Pepperjack cheese
• 20 About 20 (6 inch) flour tortillas
• Salt
• Cooking spray

Details

Servings 1
Adapted from sixsistersstuff.com

Preparation

Step 1

Directions:

Heat 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. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.

Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.

Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with

I think that these would be awesome to freeze! And I think that you could do either- cook them before and then just reheat them, or assemble them, freeze them, and then cook them. I think that either way would work perfectly!