These are easy to make, and pretty dang delicious!
First- cream together the filling ingredients:
cream cheese, scallions, cilantro, garlic, salsa verde,
cayenne, cumin & chile powder.
It ends up looking creamy & delicious!
Fold in the chicken and cheese.
Taste test the filling.
Add salt & pepper, as needed.
Working with three tortillas at a time,
Microwave them until soft and pliable.
Spoon the bottom 3rd of the tortilla with 2-3 tablespoons of filling,
Roll up tightly.
Place seam-side down on a baking sheet sprayed with cookie spray.
Once you're done rolling, spray the taquitos with cooking spray.
Lightly sprinkle some salt over them. Garlic salt if you have it.
At this point, either bake them or put the sheet into the freezer.
I did both. These are the ones I baked right away.
The rest were frozen, then wrapped in saran wrap individually.
Served with guacamole & chipotle sour cream.
Creamy Baked Chicken Taquitos
Adapted from PinkParsley's recipe
- 4 ounces cream-cheese, softened
- 1/2 cup salsa verde
- juice of 1/2 a lime
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- pinch cayenne pepper
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 green onion, chopped
- 2 cups cooked and shredded chicken*
- 1 cup shredded cheese (I used colby-jack)
- 8-12 corn tortillas (6-inch diameter)
- Cooking spray (either olive oil or butter flavored)
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil then spray it with cooking spray.
- In a medium bowl, cream together the cream cheese, salsa verde, lime, cumin, chile powder, cayenne pepper, garlic, cilantro, and green onions. Season with salt and pepper. Fold in the shredded cheese and chicken.
- Working with three tortillas at a time, microwave them for 20-30 seconds, until they are soft and pliable. Don't skip this step or your tortillas will crack and give you hell. I know.
- Spoon 2-3 tablespoons of filling onto the bottom third of a tortilla- roll tightly. Place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Once all the tortillas are filled, lightly spray the taquitos with cooking spray and sprinkle with salt.
- Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
*Leftover chicken would be perfect for this, but.. I didn't have any leftovers. And.. I didn't have any chicken in the house. And.. I didn't want to cook any. I bought a rotisserie chicken from Sprout's, discarded the skin, and pulled all the meat from the bones. A 1.75 pound whole chicken gave me about 4 cups of shredded meat, I threw the extra meat in a ziplock baggie, threw it in the freezer, and I'll use it for either enchiladas or chicken salad later this month.