Yield: about 12 taquitos

Ingredients

3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

  • step 1: HideShow Images

    Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

  • step 2: HideShow Images

    In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

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    Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

  • step 4: HideShow Images

    (To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

  • step 5: HideShow Images

    Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.