BAKED CREAMY CHICKEN TAQUITOS

I don’t know about you guys, but we LOVE Mexican food in our house. This recipe is one I make all the time, and we never get sick of it. It’s quick, easy, SO delicious, and makes the yummiest leftovers! My kids gobble it up.

Serve it with your favorite salsa and some fresh guacamole or try it with sour cream and a drizzle of hot sauce. Oh man. GUYS. Make this. Trust me!

Ingredients:

• 4 ounces cream cheese
• 1/3 cup green salsa
• 1 tablespoon fresh lime juice (1-2 limes…I always add extra lime)
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 clove garlic, crushed or minced
• 3 tablespoons fresh cilantro, chopped
• 2 tablespoons green onions, chopped
• 2 cups cooked, shredded chicken (bake or boil in chicken broth and then shred)
• 1 cup shredded Mexican blend or pepper jack cheese
• 16 6-inch flour tortillas
• Nonstick cooking spray
• Kosher salt

Directions:

1. Bake or boil chicken, shred, and set aside (I usually just boil my chicken in chicken broth until tender while prepping my filling).
2. Heat oven to 425ºF.
3. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
4. Heat cream cheese in the microwave for 20-30 seconds so it’s easy to stir.
5. Add green salsa, lime juice, cumin, chili powder, onion powder, and crushed garlic. Stir to combine.
6. Add cilantro, green onions, chicken, and pepper jack cheese. Stir to coat chicken.
7. Wrap 2-3 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable.
8. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, and then roll it up.
9. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray and sprinkle each taquito with a pinch of kosher salt.
10. Place in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
11. Cool for 5-10 minutes. Serve with your choice of salsa and fresh guacamole or sour cream and hot sauce.
12. To save as leftovers, wrap each taquito individually in aluminum foil and store in the fridge. Reheat in the oven, toaster oven, or air fryer.