Creamy Chicken Taquitos

Creamy Chicken Taquitos
Serves: 10-12
  • 3-oz. cream cheese, softened
  • ¼ cup green salsa
  • 1 T. lime juice
  • ½ t. ground cumin
  • 1 t. chili powder
  • ½ t. onion powder
  • 2 cloves garlic, minced
  • 3 T. chopped cilantro
  • 2 T. green onions, sliced
  • 2 cups chicken, cooked and shredded
  • 1 cup grated Mexican cheese blend
  • 12 small (6-in.) flour tortillas
  • fine salt
  1. Preheat your oven to 425° F. Line a 9x13-in. baking sheet with parchment paper.
  2. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
  3. Working with a few at a time, heat tortillas in the microwave under a damp paper towel until they are soft enough to roll, about 20 – 30 seconds. Spoon 2 – 3 T. of filling into the lower third of a tortilla. Roll tightly.
  4. Place rolled tortilla seam side down on the baking sheet, making sure they are not touching. Spray the tops lightly with cooking spray and sprinkle with salt.
  5. Bake for 15 – 20 minutes or until crisp and golden.