When my children, were growing up, they loved taquitos. My daughter, Jessica, was particularly fond of them, so I would buy the frozen ones for evenings when my husband and I were going out. It was an easy dinner for a babysitter to prepare, but I was always a little skeptical about what was rolled up in there. It looks and tastes like an ambiguous mush. I was excited when I found a recipe for making them.
They’re easy to prepare, and they taste so good. Plus, the fact that they’re baked, not fried, makes me really happy!
These are great for lunch or dinner, but they’re also fun as an appetizer or snack. … So many possibilities!
This one’s for you, Jess!
If you really want to try something delicious, serve them with this Creamy Cilantro-Ranch dressing recipe. It’s wonderful!
Preheat oven to 425 degrees F.
Line a baking sheet with foil, and lightly coat with non-stick cooking spray.
Soften cream cheese in microwave, on high, for 30 seconds. Add green salsa, lime juice, cumin, onion powder, salt, garlic salt, cilantro, and green onion. Mix thoroughly.
Mix in chicken and cheese.
Dampen a long strip of paper towels (6 towels), and fold in half. Place one tortilla in the center, and lightly mist with non-stick spray or an oil spritzer. Place another tortilla on top of the first, and repeat the process. Do the same with all the tortillas.
When the whole stack has been sprayed, wrap it up with the damp paper towels. Place them in the microwave, on high, for 1 minute.
Working quickly, slide one tortilla out at a time. Keep the others wrapped in the paper towels to stay warm.
Place about 2 tablespoons of the chicken mixture on the bottom third of the tortilla.
Roll it up as tightly as you can.
Place them seam side down on the baking sheet, making sure that they don’t touch.
Lightly coat the tops with the cooking spray or spritzer.
Sprinkle with sea salt (if desired) and bake at 425 degrees for 20 minutes.
- 4 ounces cream cheese
- 3 tablespoons green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ¼ cup chopped cilantro
- 2 tablespoons sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated cheese (cheddar or jack)
- 18-20 small corn tortillas
- Non-stick cooking spray
- Paper towels
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil, and coat with non-stick cooking spray
- Soften cream cheese in microwave for 30 seconds.
- Add green salsa, lime juice, salt, cumin, onion powder, garlic salt, cilantro, and green onions. Stir to combine, then mix in chicken and cheese.
- Tear off a long strip of paper towels. (6-8 full sheets) Lightly sprinkle with water, and fold in half. Lay it across a large plate. One at a time, lay a tortilla in the center of the damp paper towels (On top of the plate), then spray the top with cooking spray. Lay another one on top, and repeat until all the tortillas are stacked up on the paper towels. Wrap the paper towels all around the tortillas, and microwave for 1 minute. Slide one tortilla out at a time and work quickly, while it’s warm.
- Put 2 tablespoons of chicken mixture on the lower third of the tortilla, and roll it up as tight as you can.
- Place seam side down on the baking sheet. Repeat the process with all the tortillas, making sure that they’re not touching on the baking sheet.
- Spray the tops with cooking spray.
- Lightly sprinkle with sea salt.
- Bake at 425 degrees for 20 minutes.
- Serve with guacamole, salsa, or Cilantro Ranch Dressing.
Serve with this delicious dressing.
- 1 package Ranch Dressing mix (3 tablespoons)
- 1 cup mayonnaise
- 1 cup milk
- 1 teaspoon fresh lime juice
- 2 cups fresh cilantro leaves
- 1/4 cup green salsa
- Combine all ingredients in the blender, and mix.
- Refrigerate 30 minutes.
- Serve with taquitos or on a salad.
- If you're not used to green salsa, sample it before you put it in the blender. Some green salsas are very HOT. Adjust the amount according to your taste preferences (or tolerance levels ~ haha).
