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 20minutes
Cook Time 15minutes
Total Time 35minutes
3cupsroasted chicken breastshredded
1 1/2cupspepper jack cheeseshredded
2tablespoonslime juicefreshly squeezed
1 1/2teaspoonschili powder
15small corn or flour tortillas
Fine sea salt
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.