Baked Creamy Chicken Taquitos
This is my recipe tweaked from a combination of 3 others.2/3 Cup cream cheese
1/3 Cup medium salsa
1Tbsp fresh lime juice [ I didn't have any, and used lemon--tasty!!!]
1 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp granulated garlic
2 Tbsp sliced green onions [ including white part]
2 C shredded cooked chicken
1.5 C grated cheddar cheese
8” low carb flour tortillas
cooking spray
- Heat oven to 425. Line a baking sheet with foil and lightly [or generously, like I did] coat with cooking spray.
- Heat filling in the microwave for about 45-60 seconds so everything is soft and easy to stir together. Add chicken and cheese and combine well.
- Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking [with flour ones I found this step unnecessary]. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
- Place 1/3 cup of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
- Roll it up as tight as you can.
- Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.
- Spray the tops lightly [ or, a lot, like I did]with cooking spray.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.