This is one of the first recipes I ever really made my own and it is oh so good! The first bite is full of crunchy, creamy goodness.
2 cups leftover rotisserie chicken (or about 2 cooked chicken breasts), shredded into small pieces
1 8oz block cream cheese, room temperature
1/4 cup green onions, chopped
1/4 cup cilantro, chopped
1/2 cup chunky salsa
1/2 cup mexican or monterey jack shredded cheese
1/2 cup shredded cheddar cheese
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
Approx. 10 taco-sized flour tortillas
- Preheat the oven to 425 degrees Fahrenheit.
- Using a large mixing bowl, mix together chicken, shredded cheese, chili powder, onion powder, and garlic powder. Stir with a spatula until well combined. Add cream cheese, salsa, green onions, and cilantro. It will take awhile to come together, but keep stirring until well mixed.
- Heat tortillas until pliable (I usually just do this in the microwave for 30 seconds with a wet towel over them.) Spoon a few tablespoons of your chicken mixture into each tortilla. Be careful not to overfill them or everything will ooze out. You should be able to easily roll up the tortilla and place it seam-side down onto a baking sheet. Repeat with the rest of the tortillas until you have used up all your filling.
- Spray the top of the taquitos with cooking spray (if you have it) then pop them into the oven for 10-15 minutes. 15 minutes will be a little more on the crunchy side, but that’s how I like it. 🙂 Allow to cool slightly so you don’t burn your mouth with molten cheese, then serve with your favorite toppings such as salsa, sour cream, or guacamole.