Friday, January 6, 2017

Baked Chicken Toquitos

This is a favorite at our house! Everyone will eat them, they freeze and reheat well, and anything with cream cheese has to be good, right?!

Baked Chicken Taquitos


2 1/2 cups cooked shredded chicken
5 oz cream cheese, softened
2 T lime juice
1/2 cup green salsa (or red, really whatever you have on hand)
1/4 tsp minced onion
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/4 cup cilantro, chopped (I usually use dried cilantro and that works well)
2 T green onions, chopped (again, dried works just as well)
1 1/2 cups shredded Monterrey Jack cheese (I've used Pepper Jack and Mozzarella)
20 corn tortillas


Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with cooking spray.
In a large bowl mix the cream cheese, salsa, lime juice, chili and garlic powder and cumin.
Add the cilantro, green onion, and cheese. Add the shredded chicken last, mix well.

Heat the corn tortillas in the microwave between damp paper towels for 30 second at a time so they're easy to roll and won't crack (as much).

Spread about 2-3 TBS of the mixture in each tortilla, roll it up and place it seam side down on the greased foil.

Make sure the tortillas aren't touching or they will stick together while baking.
After they are all rolled and placed on the pan spray them with cooking spray.

Bake for 15-20 minutes or until edges are golden brown, some tortillas may crack during baking time and that's okay - they will still be delish! Serve with salsa, sour cream, rice, beans, etc.

Nutrition Facts: 100 cal per serving, 20 servings per recipe.

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