Creamy Baked Chicken Taquitos

By dcarriger56

Ingredients

• 3 oz cream cheese, softened
• 1/4 cup salsa
• juice of 1/2 lime
• 1 teaspoon chile powder
• 1/2 teaspoon ground cumin
• pinch cayenne pepper
• 1/2 teaspoon onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped scallions
• 2 cups cooked and shredded chicken
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 8-12 (6-inch) corn tortillas

Details

Adapted from sweetpeaskitchen.com

Preparation

Step 1

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

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.

Warm tortillas according to package directions until soft and pliable.
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.

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.

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).