• 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
  1. • Mix together the filling in large mixing bowl
  2. • Place about 2-3 spoonfuls on center of a tortilla and tightly roll up (see picture)
  3. • If freezing for future meal – place rolled up Taquito into bag, and once filled seal storage bag.
  4. • When ready to cook
  5. o Preheat oven to 425 degrees Fahrenheit
  6. o Line a baking sheet with a silicone mat or parchment paper
  7. o Place Taquitos on baking sheet with seam-side down, spacing each a few inches apart
  8. o Spray the tops of the Taquitos lightly with cooking spray sprinkle a pinch of Kosher salt on each
  9. 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)
  10. • Serve with salsa and sour cream
I was first introduced to this recipe by my sister. My family often makes this recipe in advance, placing the Taquitos in sealed freezer bags for future lunches or dinner. The recipe will make between 14-20 Taquitos, depending on how much filling you put into each one. --Terry C.