Baked Cream Cheese Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
113 grams cream cheese, softened
02 -
80 millilitres salsa
03 -
0.5 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
1 teaspoon garlic powder
06 -
15 millilitres freshly squeezed lime juice
07 -
0.25 teaspoon fine salt
08 -
320 grams cooked, shredded chicken
09 -
110 grams shredded colby jack cheese
10 -
1 tablespoon finely chopped green onion
11 -
2 tablespoons finely chopped cilantro
→ Other
12 -
8 to 10 small flour tortillas
13 -
Cooking spray, for baking sheet
# Instructions:
01 -
Preheat the oven to 220°C. Line a baking sheet with foil and lightly coat with cooking spray.
02 -
Soften the cream cheese in the microwave for 15-20 seconds. In a large mixing bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add the shredded chicken, shredded colby jack cheese, green onion, and cilantro. Mix until evenly incorporated.
03 -
Place approximately 3 tablespoons of the prepared chicken mixture about 2-3 centimetres from the edge of each flour tortilla. Roll tightly and position seam side down on the prepared baking sheet, keeping the taquitos spaced about 2-3 centimetres apart.
04 -
Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden and crisp at the edges. Remove and let cool slightly before serving.
05 -
Serve warm, accompanied by sour cream, ranch, or preferred dipping sauce.
# Notes:
01 -
For crispier taquitos, ensure the seams are placed downward and avoid overcrowding the baking sheet.