This recipe really surprised me. I thought it sounded good but I had no idea that it would be SO good. My husband raved about these. And they are so much better (and healthier) than the fried version, and better than any taquito or flauta that I have ever had in a restaurant. The filling is creamy, slightly spicy (since I used a very spicy green salsa), and full of flavor. I used chicken, but shredded beef or pork would also be great. I served this as a main course, but I think they could also be sliced in half and served as an appetizer. You can even prep the filling ahead of time, refrigerate, and then assemble and bake just before your guests arrive. (And I've also heard that they freeze well but I know they won't stick around in my house that long.) These will definitely be making an appearance at my next party!
Baked Chicken Taquitos
Servings: ~10 taquitos
3 oz. cream cheese, regular or reduced fat, softened
1/4 cup salsa, preferably green (like Mrs. Renfro's)
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder or 2 garlic cloves, minced
3 tbsp. fresh cilantro, chopped
2 tbsp. green onions, chopped
2 cups chicken, cooked and shredded (even easier if you buy a pre-cooked rotisserie chicken)
1 cup pepperjack cheese, shredded
10-12 soft-taco size flour tortillas or 12-14 fajita size flour tortillas (or corn if you prefer)
Preheat the oven to 425°. Line a baking sheet with aluminum foil and lightly coat with cooking spray. In a medium bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and green onions. Mix in the chicken and cheese.
Working with one tortilla at a time, place ~3 tbsp. of filling on the lower third of the tortilla. Roll the tortilla up as tightly as you can and place seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray and sprinkle with kosher salt.
Bake for 15-20 minutes or until lightly browned.
Source: adapted from Our Best Bites