Ready in 45 minutes
recipe from: Our Best Bites and Pennies on a Platter
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
4. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
5. Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425°F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).
Jenni_8675309 1y agoThis recipe was a good way to use up my cinco de mayo leftovers. I served with sour cream and homemade pico de gallo. Next time I make this I will add a small can of green chiles. It could use a little more hear and flavor.
AllAboutChoc 1y agoThese are flavorful but not the flavor I would go back for. I know some people would probably really like them. I wouldn't make again. I had older corn tortillas and they also split, but I found it the tortillas were microwaved longer, they stayed together. I think this recipe is worth a try for all, but just not the taste I wanted.
Jackiechan042003 2y agoNormally I use corn tortillas but they ALWAYS crack so this time I used fresh small flour tortillas & they came out great! I would suggest not putting a lot of filling inside & when putting the filling in leave about half an inch of space from the tortilla edge to the filling edge because the cheeses WILL melt and flow out of the ends. :)
karenlamarque 2y agoEasy and delicious.
sammyndylan 2y ago
historymomma 2y agoThese tacos were delicious! They were simple to prepare, my daughter enjoyed helping out. I followed the instructions exactly as suggested. I used corn tortillas, and made white rice to go along with them. They were a hit for dinner!I
cokhmatov 2y agoWe are a family of six and everyone loved this recipe. I had no salsa so I doubled the chili powder and added a tsp of cayenne. I also made these in 8 inch flour tortillas, which allows me to fold up one end of the roll so nothing falls out as the kids eat them. This made 6 large taquitos, and one taquito fed each person adequately.
chelseavanpetten 2y agoI made these twice, the 1st time I just used the tortillas I had, they split but still tasted great. The 2nd time tho, I used fresh store bought corn tortillas ( checked dates) and used less filling. I think the secret is less filing and heating the tortillas until piping hot, just prior to rolling. My 3yr old loves these ..and he is a picky, picky eater
lysanderish 2y agoI forgot to add the cheese to the filling but they were still pretty good. I used corn tortillas and several of them split open like the maw of hell as a result, unfortunately. Next time I will remember the cheese and probably use flour tortillas, and I expect the result to be delicious.
bastonrach 2y agoReally nice next time will add alot more spice to it to give it edg but so nice and creamy. I made them with brown wraps but the white ones would be so much better with this.