Ingredients:
- 3 cups cooked chicken, shredded or chopped
- 8 oz cream cheese, softened
- 1½ cups pepper jack cheese, shredded
- ½ cup salsa (your favorite kind – mild, medium, or hot)
- 2 tablespoons lime juice (fresh is best!)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 20 tortillas (flour tortillas work best for rolling)
Directions:
- Mix the filling:
In a large bowl, combine the softened cream cheese, salsa, lime juice, cumin, garlic powder, onion powder, and chili powder. Mix until smooth. Then add the shredded chicken and pepper jack cheese, stirring until everything is well coated and evenly mixed. - Assemble the taquitos:
Lay out your tortillas. Add about 2 tablespoons of the filling to the lower third of each tortilla, then roll it up tightly like a cigar. Place seam-side down on a baking sheet. - For baking immediately:
Preheat your oven to 425°F (220°C). Bake the taquitos for 10–15 minutes, or until they’re crispy and golden brown. Flip halfway through for even crispiness. - To freeze for later:
Place the rolled taquitos in a single layer on a baking sheet and freeze for 1 hour (this prevents them from sticking together). Then transfer them to a freezer-safe ziplock bag or container.
When ready to bake, place them directly from the freezer into a preheated oven. Bake at 425°F for 17–22 minutes, until hot and crispy.
Serving Tips:
Serve with sour cream, guacamole, or extra salsa for dipping. These are great for quick dinners, party appetizers, or lunchboxes!
Nutritional Info (Per Serving):
Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 35 mins
Approx. 200 calories per taquito | Makes 20 taquitos
