Ingredients
- 3 ounces cream cheese, softened
- 1/4 cup salsa (red or green)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 3 tablespoons chopped cilantro or parsley
- 2 small scallions, diced
- 2 cups shredded cooked chicken
- 1 cup pepperjack cheese
- 12 6-inch flour tortillas
- cooking spray
- kosher salt
Directions
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
- Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
- Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
- Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
- Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
- Bake for 15-20 minutes or until crisp and golden.
- Serve with salsa, sour cream, or guacamole.
Recipe Notes
1. You can prep the filling a day in advance and refrigerate until ready to make the taquitos.
2. You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary.) Or make them from scratch! Since they're typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.
3. Feel free to vary the cheese you use. I like pepperjack for the added heat, but cheddar, montery jack, or a blend works great!
4. These freeze great! To freeze, prepare the taquitos through rolling them; place on a baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag (and store up to 2 months.) When ready to cook, transfer to a lined baking sheet (no need to thaw first), spray with the cooking spray and sprinkle with salt. Bake at 425 degrees F for 15-20 minutes until crisp and golden.
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