We eat a lot of Mexican food—the usual tacos, enchiladas, and quesadillas. When I saw this recipe, I was drooling. I love taquitos, but I don't eat much fried food. It's not good for the figure or for those of us missing a gallbladder. I loved that these were baked instead. While they weren't as crispy as fried taquitos, they still had a nice crunch to them, even after being reheated the next day for lunch. The filling is what really blew us away. It was awesome, even better than the chicken filling at out favorite Mexican place (sorry, La Tolteca). We also really enjoyed the different flavor the green salsa added. This is a versatile recipe and will work with many types of fillings. I can't wait to experiment.
Baked Creamy Chicken Taquitos
Adapted from Pennies on a Platter
3 chicken breasts, cooked and shredded
4 oz. cream cheese, softened (I used Neufchatel)
1/2 cup green salsa
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion salt
1 tablespoon minced garlic
1 cup shredded cheese
10 small flour tortillas (taco size)
Preheat oven to 425 degrees. Lightly spray two cookie sheets with nonstick cooking spray.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Add chicken and cheese and mix thoroughly.
Heat tortillas in the microwave until they are soft enough to roll (about 10 - 20 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. Make sure taquitos do not touch. Lightly spray the tops with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream, and hot sauce.