Since first posting this recipe a few years ago, they quickly became one of our favorite weeknight meals. We make these at least every two weeks. Typically taquitos are fried, but these are baked to crispy perfection. They are a little spicy, creamy and really simple to prepare. The filling can be prepared in advance and you can certainly buy a roast chicken from the supermarket to make it even easier. I typically bake my chicken in the oven or boil it in water and then shred it for the mixture. They can still be thrown together in less than 30 minutes. These can also be assembled and frozen for later. I promise these will become one of your favorites as well! If you love Mexican food as much as I do, I'm sure you will enjoy these delicious taquitos!
Makes 14-16 taquitos depending on size of tortillas (serves 4-6 people)
4 ounces cream cheese, softened (1/3 less fat is fine)
1/4 cup green salsa (In the Mexican food aisle)
1 T. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 T. chopped cilantro (I usually omit this if I don't have any on hand)
3 green onions, sliced finely (white and green parts)
2 cups shredded cooked chicken
1 cup grated cheese (you could use monterey jack, a Mexican blend or whatever sounds good to you)
flour or corn tortillas (taco or fajita sizes work)
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium bowl, mix softened cream cheese, green salsa, lime juice, and all of the spices. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Warm up the tortillas in the microwave in batches for about 20 seconds each. This will make the tortillas more pliable so they don't crack while rolling. Place 2-3 tablespoons in the center of the tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place filled taquitos seam down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle some kosher (coarse) salt on top.
Bake for about 10-15 minutes or until crisp and the ends start to get golden brown. Serve immediately. I also top a few of them with cheese and put back in the oven for a minute. Dip in sour cream, guacamole, and/or salsa.
***adapted slightly from Mel's Kitchen Cafe