Homemade Baked Chicken Taquitos

15 mins
Serves 1
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Directions

  1. 1Mash the room temperature softened cream cheese until it's nice and smooth.
  2. 2Mash the room temperature softened cream cheese until it's nice and smooth.
  3. 3Mash the room temperature softened cream cheese until it's nice and smooth.
  4. 4Add in a quarter cup of your favorite salsa.
  5. 5Add in a quarter cup of your favorite salsa.
  6. 6Add in a quarter cup of your favorite salsa.
  7. 7Add one tablespoon of fresh lime juice.
  8. 8Add one tablespoon of fresh lime juice.
  9. 9Add one tablespoon of fresh lime juice.
  10. 10Add half a teaspoon of cumin.
  11. 11Add half a teaspoon of cumin.
  12. 12Add half a teaspoon of cumin.
  13. 13Add half a teaspoon of chili powder.
  14. 14Add half a teaspoon of chili powder.
  15. 15Add half a teaspoon of chili powder.
  16. 16Add half a teaspoon of onion powder.
  17. 17Add half a teaspoon of onion powder.
  18. 18Add half a teaspoon of onion powder.
  19. 19Add two cloves of minced garlic.
  20. 20Add two cloves of minced garlic.
  21. 21Add two cloves of minced garlic.
  22. 22Add three tablespoons of fresh chopped cilantro and two diced scallions to the bowl.
  23. 23Add three tablespoons of fresh chopped cilantro and two diced scallions to the bowl.
  24. 24Add three tablespoons of fresh chopped cilantro and two diced scallions to the bowl.
  25. 25Add two cups of cooked, seasoned, shredded chicken breast.
  26. 26Add two cups of cooked, seasoned, shredded chicken breast.
  27. 27Add two cups of cooked, seasoned, shredded chicken breast.
  28. 28Add one cup of freshly grated pepper jack cheese.
  29. 29Add one cup of freshly grated pepper jack cheese.
  30. 30Add one cup of freshly grated pepper jack cheese.
  31. 31Mix all together until it's fully incorporated.
  32. 32Mix all together until it's fully incorporated.
  33. 33Mix all together until it's fully incorporated.
  34. 34Take three tablespoons of the chicken mixture and lay it on the lower third of the tortilla, leaving a little bit of the border bare.
  35. 35Take three tablespoons of the chicken mixture and lay it on the lower third of the tortilla, leaving a little bit of the border bare.
  36. 36Take three tablespoons of the chicken mixture and lay it on the lower third of the tortilla, leaving a little bit of the border bare.
  37. 37Roll it up nice and tight.
  38. 38Roll it up nice and tight.
  39. 39Roll it up nice and tight.
  40. 40Transfer the rolled tortillas to a baking sheet.
  41. 41Transfer the rolled tortillas to a baking sheet.
  42. 42Transfer the rolled tortillas to a baking sheet.
  43. 43Baste the tortillas with a little bit of olive oil or spray them with non-stick spray.
  44. 44Baste the tortillas with a little bit of olive oil or spray them with non-stick spray.
  45. 45Baste the tortillas with a little bit of olive oil or spray them with non-stick spray.
  46. 46Sprinkle the tops with some coarse salt.
  47. 47Sprinkle the tops with some coarse salt.
  48. 48Sprinkle the tops with some coarse salt.
  49. 49Bake at 425 degrees for 15 to 20 minutes until they're golden and crisp.
  50. 50Bake at 425 degrees for 15 to 20 minutes until they're golden and crisp.
  51. 51Bake at 425 degrees for 15 to 20 minutes until they're golden and crisp.

Ingredients

  • 3 ounces room temperature softened cream cheese
  • 3 ounces room temperature softened cream cheese
  • 3 ounces room temperature softened cream cheese
  • 0.25 cup salsa
  • 0.25 cup salsa
  • 0.25 cup salsa
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh chopped cilantro
  • 3 tablespoons fresh chopped cilantro
  • 2 diced scallions
  • 2 diced scallions
  • 2 diced scallions
  • 2 cups cooked, seasoned, shredded chicken breast
  • 2 cups cooked, seasoned, shredded chicken breast
  • 2 cups cooked, seasoned, shredded chicken breast
  • 1 cup freshly grated pepper jack cheese
  • 1 cup freshly grated pepper jack cheese
  • 1 cup freshly grated pepper jack cheese
  • 12 flour tortillas
  • 12 flour tortillas
  • 12 flour tortillas
  • olive oil
  • olive oil
  • olive oil
  • coarse salt
  • coarse salt
  • coarse salt

Equipment

bowlwooden spoonknifecutting boardbaking sheetbasting brushtongs

Tips

  • If you hate cilantro, use parsley instead.
  • If you don't like any spice, you can replace pepper jack cheese with Monterey Jack, Cheddar, or a mixture of the two.
  • Don't skip basting with olive oil or spraying with non-stick spray.
  • Don't skip sprinkling the tops with coarse salt.