Crispy Homemade Chicken Taquitos with Cilantro and Pepper-Jack Cheese
Chicken taquitos are perfect as lunch, dinner, or a savory snack.
Servings: 30 taquitos
- 3 cups roasted shredded chicken breast or roast beef is great too
- 8 oz Cream Cheese
- 4 tbsp chopped Cilantro
- 2 tbsp Lime juice
- 4 oz Green Chilis, canned ½ cup green salsa verde if you have that on hand
- 3/4 tsp Cumin
- 1-1/2 tsp Chili Powder
- 1 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1-1/2 cups shredded Pepper-jack cheese
- 30 small corn or flour tortillas
- fine sea salt
- cooking spray
Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.
Serving: 1taquito | Calories: 112kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 97mg | Fiber: 1g | Vitamin A: 140IU | Vitamin C: 1.6mg | Calcium: 46mg | Iron: 0.5mg