I've come across recipes similar to this all over blog land. I needed to make taquitos for a party so I combined a few recipes and came up with one yummy taquito. I used a rotisserie chicken from Costco. I got 5 cups (that's after my son ate a chicken sandwich). So I adjusted the ingredients for 5 cups of chicken. I added extra cream cheese and green salsa because I don't like remnants hanging out in my fridge--they get lost. I also like cilantro so I added extra.
The end result was delicious! It made a big batch of filling. Plenty for our party and extras to put in the freezer. I love having a few delicious meals tucked away in the freezer for busy days. I have used both flour and corn tortillas. They are both yummy, corn tortillas may explode if overfilled (I just may have overfilled a few).
Creamy Baked Taquitos
8 ounces softened cream cheese
7 oz can green salsa
2 Tbsp fresh lime juice
1 tsp ground cumin
2 tsp chili powder
1 tsp onion powder
4 cloves garlic, minced
5 green onions, sliced
1/2 cup cilantro, chopped
5 cups cooked chicken, shredded or finely chopped--canned chicken works well in this recipe
2 1/2 cups Mexican Cheese, shredded
small flour or corn tortillas, about 2 dozen
In a large bowl mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic. Once it is mixed stir in the green onions and cilantro. Add the chicken and cheese, mix thoroughly.
Wrap tortillas in a couple moistened paper towels. Microwave until the tortillas are soft enough to roll, 30-45 seconds.
Scoop 2-3 Tbsp of the chicken mixture into the tortillas. Roll as tightly as you can. Avoid the temptation to overfill the tortillas, they will burst when cooked.
Place the rolled tortilla seam side down on the baking sheet. Make sure the taquitos are not touching each other . Brush lightly with melted butter and sprinkle with kosher salt.
Bake 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream, or guacamole.
Need to make ahead?
The chicken mixture can be chilled until ready to assemble.
Assemble taquitos, chill, and wrap individually in plastic wrap. Freeze. To bake a frozen taquito cook at 425 for 20 minutes (no need to thaw).
Inspiration from Pennies on a Platter