Creamy Chicken Taquitos

I’ve seen these taquitos on several blogs lately and that usually means good things! Hubby and I both loved the flavor of the taquitos and they can be prepared ahead of time which is a great time saver for us.
Now that I know the method for making these, I can’t wait to experiment with fillings. The possibilities are endless.
We served these with Mexican sour cream rice (recipe coming up next!), salsa verde, sour cream and then crumbled some Queso Fresco on top. Queso fresco is a Mexican crumbling cheese that is slightly salty, but mild and delicious! These taquitos are such a great dish and would be perfect for parties. I’m thinking I may bring them to the next football party we go to.

Thanks again to Pink Parsley (www.pinkparsley.com) who pointed out this fantastic recipe.

Prep Time: 35 minutes (this includes the time to cook the chicken), if you use leftover or rotisserie chicken this would be significantly less.
Cook Time: 15-20 minutes

Creamy Chicken Taquitos
Adapted from Pennies on a Platter, originally from Our Best Bites

•3 oz cream cheese, softened (reduced fat is fine)
•1/3 cup salsa verde
•juice of 1/2 a lime
•1 tsp chile powder
•1/2 tsp ground cumin
•pinch cayenne pepper
•1/2 tsp onion powder
•3 cloves garlic, minced
•1/4 cup chopped fresh cilantro
•3 Tbs chopped scallions
•2 cups cooked and shredded chicken
•1/2 cup shredded extra sharp cheddar cheese
•1/2 cup shredded Pepperjack cheese
•8-12 (6-inch) corn tortillas
•kosher salt and freshly ground black pepper
•cooking spray
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

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