Baked Chicken Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
1 lb cooked shredded chicken (rotisserie chicken recommended)
02 -
5 ounces cream cheese, softened
03 -
2 tablespoons fresh lime juice
04 -
1/2 cup salsa verde
05 -
1/4 teaspoon dried minced onion
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon ground cumin
09 -
1/4 cup fresh cilantro, chopped
10 -
2 tablespoons green onion, chopped
11 -
2 cups Monterey Jack cheese, shredded
→ Wrap
12 -
12 fajita-size flour tortillas (or about 20 corn tortillas)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a large baking sheet with nonstick cooking spray.
02 -
In a large bowl, combine cream cheese, lime juice, salsa verde, dried minced onion, chili powder, garlic powder, and cumin. Stir until well mixed.
03 -
Fold in the chopped cilantro, green onion, and shredded Monterey Jack cheese. Finally, add the shredded chicken and mix thoroughly to combine all ingredients.
04 -
Warm tortillas briefly in the microwave to make them pliable and prevent cracking during rolling.
05 -
Place approximately 1/4 cup of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
06 -
Lightly spray the tops of the taquitos with cooking spray. Bake for 15-20 minutes until the edges turn golden brown. Serve warm.
# Notes:
01 -
These taquitos can be served with guacamole, sour cream, or additional salsa for dipping.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.