Baked Creamy Chicken Taquitos Recipe 46

BAKED CREAMY CHICKEN TAQUITOS RECIPE

Steps:

• Heat oven to 425 degrees
• Line a baking sheet with foil and lightly coat with cooking spray.
• Heat cream cheese in the microwave for about 20-30 seconds so that it is soft and easy to stir.
• Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.
• Then add cilantro and green onions.
• Add chicken and Pepper Jack cheese and combine well.
• Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
• Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
• Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
• Dip in creamy cilantro dressing if desired.

CREAMY BAKED CHICKEN TAQUITOS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In small bowl, stir together chicken, cream cheese and 1/4 cup of the salsa. Taste for spiciness; add more salsa to taste.
• Lightly brush each tortilla on both sides with olive oil or spray with cooking spray. Place 2 tablespoons chicken mixture in center of each tortilla. Roll up; place on cookie sheet, seam side down.
• Bake 15 to 20 minutes or until lightly browned. Serve immediately.

BAKED CREAMY CHICKEN TAQUITOS

Steps:

• Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
• Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
• You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
• The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
• Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
• Then roll it up as tight as you can.
• Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
• Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
• Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
• Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
• Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
• Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.