Creamy Chicken Taquitos
These creamy chicken taquitos are packed full of cream cheese, rotisserie chicken, salsa, and lots of shredded pepper jack cheese.
Servings: 12 taquitos
Ingredients
- 8 ounces cream cheese
- 4 ounces diced green chiles
- 1/2 cup Sabra Southwest salsa
- 3 green onions diced (green and white parts)
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder
- 2 cups shredded rotisserie chicken
- 1 cup shredded pepper jack cheese
- 1/3 cup minced cilantro
- Small flour tortillas 6-inch
- Spray olive oil
Instructions
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper or a Silpat liner.
- In a large non-stick skillet set over medium heat add cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, smoked paprika, and chipotle chile powder.
- Stir frequently until the cream cheese is melted and the mixture is smooth.
- Remove mixture from the heat and stir in chicken, pepper jack cheese, and cilantro.
- Add about 2 tablespoons of chicken mixture slightly off-center, keeping the mixture about 1 inch away from the edge of the flour tortilla.
- Roll up the tortilla and place seam side down onto the prepared baking dish.
- Gently mist the taquitos with olive oil and bake for about 15 minutes until lightly golden brown and the edges are crisp.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 7g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 324mg | Fiber: 1g | Sugar: 2g