Crunchy Creamy Chicken Taquitos
These baked chicken taquitos are much healthier than the store-bought version. They taste great fresh or can be frozen and eaten a few at a time. They can serve as a quick main dish dipped in homemade guacamole or are a perfect side dish to the green chili enchilada soup above.
Servings 6
Ingredients
- 1/3 cup Neufchâtel cream cheese (3 ounces)
- 1/2 cup green verde salsa
- 1 tbsp fresh lime juice
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3 T fresh cilantro (or 2 T dried)
- 2 tbsp chopped green onion
- 2 cups cooked, shredded chicken (or canned)
- 1 cup shredded pepper jack cheese
- One 15 oz can black beans
- One 4 oz can diced green chilis
- 1 pkg flour tortillas (20 pack)
Instructions
Freezer meal instructions
- Combine all ingredients for filling in a bowl. Place 2-3 tablespoons filling along the middle of the tortilla in a line, staying 1" away from all edges. Roll up tightly and place seam side down on a disposable tray. Freeze.
- When ready to bake, separate taquitos and place on baking sheet, seam side down. Bake at 425 degrees for 15-20 minutes until golden brown on edges and bubbly.
If eating right away
- Combine all ingredients for filling in a bowl. Place 2-3 tablespoons filling along the middle of the tortilla in a line, staying 1" away from all edges. Roll up tightly.
- Place seam side down on a baking sheet. Bake at 425 degrees for 15-20 minutes until golden brown on edges and bubbly.