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Creamy Chicken Taquitos

Original Source: Family recipe

Servings per Recipe: 8

Description: Crispy baked taquitos with a creamy, tangy chicken filling loaded with black beans, corn, and pepper jack cheese.1

Ingredients

  • 4 oz. cream cheese
  • ¼ c. green salsa
  • 1 Tbsp. lime juice
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • 3 Tbsp. cilantro, chopped
  • 2 Tbsp. green onion, sliced
  • 2 c. chicken, cooked and shredded
  • 1 c. pepper jack cheese, shredded
  • 16 flour tortillas
  • 1 can black beans, drained
  • 1 pkg frozen sweet corn
  • Salt to taste

Instructions

  1. In a large bowl, soften cream cheese in the microwave for 20-30 seconds.
  2. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder to the cream cheese. Stir to combine.
  3. Add cilantro, green onions, chicken, beans, corn, and cheese. Stir until well combined.
  4. Place a small amount of mixture in each tortilla (microwave tortillas for 1 minute to soften, if needed) and roll them up.
  5. Place seam-side down on a sprayed baking sheet so they don't touch. Brush the top of each taquito with oil or spray with cooking spray. Sprinkle with salt on top.
  6. Bake at 425°F for 10-15 minutes, or until crisp and the ends start to turn golden brown.
  7. Serve with sour cream, guacamole, and salsa.

  1. While the original recipe says to bake at 425° for 15-20 minutes, we need to adjust due to altitude. The recipe was created in Texas, closer to sea level at 630'. At the time of this writing, we're at 4,705', so a little higher :) ↩