Taquitos
INGREDIENTS
- Filling
- o 6 oz. cream cheese, softened
- o ½ cup salsa
- o 2 tbsp. freshly squeezed lime juice
- o 2 tsp. chili powder
- o 1 tsp. cumin
- o 1 tsp. onion powder
- o 4 cloves garlic, minced
- o 6 tbsp. freshly chopped cilantro
- o 4 green onions, chopped
- o 4 cups shredded cooked chicken (about 3 cans of cooked chicken)
- o 2 cups shredded Mexican cheese (cheddar, pepper jack, etc would also be good)
- 14-20 6-inch flour tortillas
- Cooking spray
- Kosher salt
DIRECTIONS
- • Mix together the filling in large mixing bowl
- • Place about 2-3 spoonfuls on center of a tortilla and tightly roll up (see picture)
- • If freezing for future meal – place rolled up Taquito into bag, and once filled seal storage bag.
- • When ready to cook
- o Preheat oven to 425 degrees Fahrenheit
- o Line a baking sheet with a silicone mat or parchment paper
- o Place Taquitos on baking sheet with seam-side down, spacing each a few inches apart
- o Spray the tops of the Taquitos lightly with cooking spray sprinkle a pinch of Kosher salt on each
- o Cook for 15-20 minutes (if frozen, cook for an additional few minutes until the filling is warmed through. (the filling will spill out of the ends)
- • Serve with salsa and sour cream