Preheat your oven to 425°F. Line a baking sheet with parchment paper.
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.)
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).
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2660g)|
|Recipe Makes: Servings|
|Calories from Fat: 1020 (18%)|
|Amt Per Serving||% DV|
|Total Fat 113.3g||151 %|
|Saturated Fat 32.2g||161 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 37.4g|
|Cholesterol 342.8mg||105 %|
|Sodium 2063.6mg||71 %|
|Potassium 5181.3mg||136 %|
|Total Carbohydrate 995g||293 %|
|Dietary Fiber 140.4g||562 %|
|Sugars, other 854.6g|
|Protein 213.4g||305 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5663
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