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 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 15
Calories 202kcal
Author Erica
Ingredients
8ozcream cheese
3cupsroasted chicken breastshredded
1 ½cupspepper jack cheeseshredded
½cupsalsa verde
4tablespoonscilantrochopped
2tablespoonslime juicefreshly squeezed
1 ½teaspoonschili powder
1teaspoononion powder
¾teaspoonground cumin
¼teaspoongarlic powder
15small corn or flour tortillas
Fine sea salt
Cooking spray
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.