Easy Family Recipes: Creamy Chicken Taquitos

Creamy Chicken TaquitosAny version of Mexican food is always a huge hit in our house, and crunchy chicken taquitos are a favorite. My kids have always enjoyed taquitos, mostly because they're loaded with chicken and cheese and can easily be dipped into salsa. They're even easy to make at home! By using rotisserie chicken, you'll cut prep time in half, making this an easy dish for a weeknight. And there's no need to worry about frying, as these are baked in the oven. A light misting of olive oil or cooking spray will help to give your tortillas a bit of crispiness. Want to save some time and store a batch in the freezer for snacks? Just prepare the recipe, but only bake halfway (about 6-7 minutes), cool, and freeze. You can pop them stright from freezer to oven, by adding just a few minutes of cooking time. Enjoy!

 

Creamy Chicken Taquitos

  • 8 ounces cream cheese, cut into cubes (regular or reduced fat)
  • 4 ounces diced green chiles
  • 1/2 cup Sabra Southwest Salsa
  • 3 green onions, sliced (both green and white parts)
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded pepper or Monterey jack cheese
  • 1/4 cup minced cilantro
  • 10-12 small flour tortillas (6-inch)
  • Spray olive oil or cooking spray

Preheat oven to 425-degrees F and line a rimmed baking sheet with parchment paper or foil.

In large non-stick skillet over medium heat, add cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, and smoked paprika. Stir frequently until cream cheese is melted and mixture is smooth.

Remove mixture from heat and stir in chicken, cheese and cilantro.

Add about 2 tablespoons chicken mixture to each tortilla, placing slightly off center and keeping mixture about 1 inch away from edge. Roll up tortilla and place seam side down onto prepared baking dish.

Gently mist taquitos with olive oil and bake for about 15 minutes, until lightly golden brown and edges are crisp.


Recipe adapted from Sabra

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