I made these for dinner today. They were so yummy. I however am not a fan of cilantro and didn't use it. I also used less chili powder because I didn't want them to be too spicy. I used one chicken breast, but I'm sure you can use 2. I also used corn tortillas. Yummy! I always have such a hard time thinking of something to make for dinner, as I'm sure most of you do. So here is a new recipe. It is easy and quick. Made it in less than 40 minutes minus cooking. Hope your family enjoys. PS. This recipe came off of ldsliving. I cooked it for only about 12 minutes. And I served it with black beans (or rather ate by myself.)
Baked Creamy Chicken Taquitos
Makes about 9 you I could have squeezed out 10 though. They said it made 16...
This is one of the most popular recipes with our readers. It’s rare for reduced-calorie alternatives for fried foods to taste as satisfying as the original, but these are an exception. The creamy filling is quick to throw together and can be made ahead of time.
1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
Nonstick cooking spray
2 tablespoons vegetable oil (optional)
Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave 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, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.
Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.
Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.