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Baked Creamy Chicken Taquitos

Gluten free • 40 mins to make • Serves 10-12

Meat

2 cups Chicken, cooked

Produce

3 tbsp Cilantro
2 cloves Garlic
2 tbsp Green onions
1/2 tsp Onion powder

Condiments

1 tbsp Lime juice, fresh
1/4 cup Salsa, green

Baking & Spices

1 tsp Chili powder
1 Kosher salt

Oils & Vinegars

1 Cooking spray

Nuts & Seeds

1/2 tsp Cumin, ground

Bread & Baked Goods

1 Flour or corn tortillas, small

Dairy

3 oz Cream cheese
1 cup Mexican flavored cheese
  • Ashlyn Lashinsky

    baked chicken taquitos 3 ounces cream cheese, softened 1/4 cup green salsa 1 Tbsp fresh lime juice (juice from half a lime) 1/2 tsp ground cumin 1 tsp chili powder 1/2 tsp onion powder 2 cloves garlic, minced 3 Tbsp chopped cilantro 2 Tbsp sliced green onions 2 cups shredded cooked chicken 1 cup shredded Mexican flavored cheese small flour or corn tortillas kosher salt cooking spray Preheat your oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds). Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 – 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole. **To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

  • Debra Grubbs

    Baked Creamy Chicken Taquitos Yield: 12 taquitos 3 ounces cream cheese, softened 1/4 cup green salsa 1 Tbsp fresh lime juice (juice from half a lime) 1/2 tsp ground cumin 1 tsp chili powder 1/2 tsp onion powder 2 cloves garlic, minced 3 Tbsp chopped cilantro 2 Tbsp sliced green onions 2 cups shredded cooked chicken 1 cup shredded Mexican flavored cheese small flour or corn tortillas kosher salt cooking spray

  • Natalie Horton

    baked creamy chicken taquitos. Easy Recipe

  • Melissa McBride

    baked creamy chicken taquitos. #football finger foods

Tags:
Easy Recipe, Fun Recipe, Cooking Sprays, Food, Cream Cheese, Baking Chicken, Chicken Taquitos, Baking Creamy, Creamy Chicken

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