Baked Creamy Chicken Taquitos
From "Our Best Bites: Mormon Moms in the Kitchen" by Sara Wells and Kate Jones
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions (I didn’t use)
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese
6 inch corn or flour tortillas
2 tablespoons vegetable oil, optional
Nonstick cooking spray
Kosher salt (I didn’t use)
1. Cook chicken and then shred.
2. Heat oven to 425ยบ. Line baking sheet with aluminum foil and spray lightly with cooking spray.
3. Heat cream cheese in the microwave for 20-30 seconds so that it is soft and easy to stir. Add
green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to
combine and then add cilantro, green onions, chicken, and pepper jack cheese.
4. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so that they
are soft and pliable.
5. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about
½ inch from the edges, then roll it up.
6. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking
spray or brush with vegetable oil. Sprinkle with a pinch of kosher sale on top. Place pan in the
oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for
5-10 minutes and then serve with sour cream, guacamole, salsa, etc.
Freezer instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to keep their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.
Make ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.
SURVEY SAYS: Keeper! The recipe says it will make 16 taquitos, however, I was only able to make 6... I did add more chicken mixture to each tortilla than they stated in the recipe. Everyone really liked them, even Ethan - which surprised me because they have a little “kick” to them. I really like the fact that I can make them ahead and also freeze them - since it took about an hour to make all at once (including cooking/shredded the chicken).
