Baked Chicken Taquitos

By Rachel Cooks

Ingredients

4 ounces cream cheese, softened
1 ½ cups shredded Mexican blend, Monterey Jack, or cheddar cheese ((about 6 ounces))
¼ cup salsa ((thick style works best, not fresh))
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 cups cooked shredded chicken ((about 1 large boneless skinless chicken breast))
12 small (6-inch) flour tortillas
2 tablespoons olive oil ((or avocado oil))
sour cream, guacamole, salsa, or any dip or topping you prefer

Prep Time15mins
Cook Time13mins
Servings6

Instructions

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper, drizzle lightly with oil, about 1 tablespoon.

In a medium bowl, combine the cream cheese, shredded cheese, salsa, chili powder, cumin, salt, and pepper. Stir until the cream cheese is blended with the other ingredients. Stir in the chicken. The mixture will be very thick.

Warm the tortillas briefly right before you fill them, so they’re pliable. Microwave 4 tortillas at a time, wrapped in a damp paper towel, for about 15 seconds on full power. Fill them, then microwave 4 more, and so on.

Spoon a generous 2 to 3 tablespoons of the chicken mixture down the center of each tortilla, leaving ½-inch border on each end, roll tightly, and place seam-side down on the prepared baking sheet.

Brush the taquitos lightly with olive oil, making sure all sides are coated for crispiness.

Bake for 13 minutes, until the taquitos are lightly browned and crisp, and the insides are hot and melty.

Serve warm with your favorite toppings or dips.