Baked Cream Cheese Chicken Taquitos
These baked cream cheese chicken taquitos are a healthier alternative to your average store bought frozen taquitos. These taquitos come together in no time and can be frozen and reheated to eat anytime!
Ingredients
- 8-10 flour or corn tortillas*
- 1 cup shredded chicken
- 2 ounces cream cheese , softened (reduced fat will work)*
- 1/2 cup shredded Monterey-Jack cheese
- 1 clove garlic , minced (1/2 teaspoon)
- 1/4 cup salsa verde
- 1/4 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil (spray well if using foil) and set aside.
- In a large bowl, mix together the chicken, cream cheese, Monterey-Jack cheese, garlic, salsa verde, and ground cumin until well combined. Season with salt & pepper to taste.
- Spoon 2 tablespoons of the chicken mixture into each tortilla. Roll each tortilla tightly and place seam side down on the baking sheet. You can secure the tortillas with toothpicks to hold them together a little better.
- Bake for 15-17 minutes, broil for the last minute or two to get them a little more crispy.
- Serve immediately.
Notes
Tortillas: If using corn tortillas, make sure to microwave them for 45 seconds-1 minute. This will make them a little easier to work with and less likely to tear.
Cream cheese: To soften cream cheese quickly, microwave for 15-30 seconds.
To freeze: Freeze taquitos for up to two months in an airtight bag.