Cheesy Baked Chicken Taquitos from Blistfully Delicious


3 oz cream cheese, softened
1/3 cup salsa verde, or your favorite salsa
Juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
Kosher salt and freshly ground black pepper
Cooking spray
Preheat your oven to 425 degree F, and line a baking sheet with either parchment paper or spray lightly with a cooking spray.
In a large mixing bowl, combine the following items together: cream cheese, salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Add the chicken and cheeses, mix until combine.
Season with additional salt and pepper to your liking.
Next, warm up the corn tortilla for easier handling: dampen two pieces of paper towel, and place 6 pieces of corn tortillas between the two dampened towels. Put the stack inside a large plastic bag, leave the seal open. Microwave for 1 minute.
Working quickly, place 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Line them up on a baking sheet with seam sides down. Fill the rest of the tortillas with the remaining filling.
Spray the filled taquitos with cooking spray lightly, sprinkle with salt.  Bake  for approximately 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with with your favorite toppings (salsa, sour cream, and/or guacamole).
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