It’s been a minute since sharing a favorite recipe. I’ve been cooking less with all of our family travel this summer, grilling/smoker season! (my favorite reason to not be in the kitchen cooking), in addition to Nathan’s work travel. But I have one of our FAVORITE meal recipes to share with you all today.

This was one of, if not the very first, meal that Nathan asked if it could be in the meal rotation every week. Coming from a man whose mom is the equivalent of a restaurant chef, that is HIGH PRAISE. That’s how much we love Chicken Taquitos around this house.

I usually prep and combine all of the “filling” ingredients except for the lime and cream cheese on Sunday the week I want to make them, and stick it in the fridge. That way, once I get home from work, I’m just adding the last two ingredients, and then assembling them to bake.

Bonus points if you serve taquitos with a side of Mexican rice and margaritas. Make it a party. 🙂

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Creamy Baked Chicken Taquitos

Course Main Course

Ingredients

• 3 oz cream cheese softened
• 1/4 c salsa verde
• 1/2 lime juiced
• 1 t chile powder
• 1/2 t ground cumin
• pinch cayenne pepper
• 1/2 t onion powder
• 3 cloves garlic minced
• 1/4 c fresh parsley chopped
• 2 c cooked and shredded chicken
• 1/2 c sharp cheddar cheese shredded
• 1/2 c monterrey jack cheese shredded
• 12-16 6 inch white corn tortillas
• salt and pepper to taste

Instructions

• Preheat oven to 425* F. Spray a rimmed baking sheet with cooking spray
• In a large bowl, stir together cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, galic, parsley, and 1/4 t kosher sale
• Add chicken and cheese and stir until evenly distributed.
• Season mixture to taste with salt and pepper
• Place 2 tortillas at a time in microwave, covered with damp paper towels and microwave 15-25 seconds until pliable
• Spoon 2-3 T of filling onto lower third of tortillas, roll tightly, place seam down on baking sheet.
• Spray taquitos with cooking spray (i.e. Pam) and sprinkle with kosher salt.
• Bake for 15-20 minutes until ends are beginning to brown slightly and crisp
• Serve with Cholula for an added kick on top, and sour cream for dipping