Creamy Cilantro Chicken Taquitos

Skip the gas station version and make your own Creamy Cilantro Chicken Taquitos right in your oven! These creamy, cheesy, spicy-as-you-want taquitos are as perfect for dinner as they are for snacking - just pair them with a side of beans and rice for a complete meal.

Course Appetizer, Snack

Cuisine Mexican, Spanish

Keyword chicken taquitos

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 202kcal

Author Erica

Ingredients

8 oz cream cheese
3 cups roasted chicken breast shredded
1 ½ cups pepper jack cheese shredded
½ cup salsa verde
4 tablespoons cilantro chopped
2 tablespoons lime juice freshly squeezed
1 ½ teaspoons chili powder
1 teaspoon onion powder
¾ teaspoon ground cumin
¼ teaspoon garlic powder
15 small corn or flour tortillas
Fine sea salt
Cooking spray

US Customary - Metric

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Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil and set aside.
Place cream cheese in a bowl and soften in the microwave about 2 minutes. Stir in the chicken, cheese, salsa, cilantro, lime juice, and spices. Mix until well blended.
Heat tortillas briefly to soften them before rolling the taquitos. Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll and place seam side down on prepared baking sheet.
Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15 minutes. Serve with additional salsa, sour cream, and more cheese, if desired.
To freeze: As you roll the taquitos, place them on a parchment lined baking sheet, being sure they don't touch. Freeze the taquitos, then transfer them from the baking sheet to a freezer-safe gallon sized bag. Label and place in freezer. When you are ready to eat, remove the desired number of taquitos from the bag, place on a foil or parchment lined baking sheet. Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15-20 minutes, or until crispy.

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