Baked Cream Cheese Chicken Taquitos
I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups cooked chicken, shredded, can be dark or white meat
- 125 grams Cream cheese, softened, (4 oz)
- ⅓ cup salsa, Shortcut
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- 1 tablespoon spring onion, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon lime juice
- 1 cup Colby Jack cheese, shredded, or Cheddar cheese
- 8-10 small flour tortillas
Instructions
- Preheat your oven to 220° C (425° F) and grease a baking dish with butter and set aside.
- In a large bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, Colby jack cheese, spring onions, and cilantro. Stir until combined well.
- Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla, roll it up and place it seam side down in the baking dish. Repeat with each one and place about 1 inch apart not touching each other. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!
Notes
Well under $1 per serving.
Shortcut: Salsa.
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