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  • Jillian

    Creamy Chicken Taquitos Yield: about 12 taquitos Ingredients: 3 oz. cream cheese, softened ¼ cup salsa 1 tbsp. freshly squeezed lime juice 1 tsp. chili powder ½ tsp. cumin ½ tsp. onion powder 2 cloves garlic, minced 3 tbsp. chopped cilantro 1-2 green onions, chopped 2 cups shredded cooked chicken 1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good) 10-12 6-inch flour tortillas Cooking spray Kosher salt Directions: Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper. In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined. Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.) (To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.) Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

  • Heidi Willem

    Annie's Eats: Creamy Chicken Taquitos -- Amazing. Notes: Baked them a little shorter than suggested, just till tips were brown. Served with black beans and Mexican rice.

  • Johanna Puelston

    creamy chicken taquitos by annieseats - fabulous as a freezer meal. can make a TON and then reheat them individually or in a pan for a full meal with beans and rice accompanying.

  • Diane Daniels

    CREAMY CHICKEN TAQUITOS: Preheat 425F. Mix 3oz cream cheese, 1/4cup salsa, 1Tbs lime juice, 1tsp chili powder, 1/2tsp cumin, 1/2tsp onion powder, 2cl garlic, 3Tbs cilantro, 1-2 green onions, 2cups shredded cooked chicken, and 1cup shredded Mexican cheese until combined. Soften 10-12 6-inch flour tortillas in microwave (20sec). Spoon down middle and roll up, seam-side down on baking sheet. Spray with oil, pinch of salt, bake 15-20min. Tip: Freeze and bake later! #food #recipe #taquitos #chicken

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