Creamy Baked Chicken Taquitos

Name: Creamy Baked Chicken Taquitos
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz salsa (I use Pace medium); 4 oz cream cheese; 1/2 cup frozen corn; 1/2 cup chopped onions; 1/2 teaspoon caldo de pollo seasoning (I use the one con tomate); 1/2 teaspoon cumin (start with less and add to taste!); 1/2 teaspoon red pepper (again, to taste); 1/2 teaspoon garlic powder; 1/2 cup shredded cheese (I use cheddar and jack); 12 flour tortillas (6")

Amanda Lockwood @mamalocks

Southern California

Creamy Baked Chicken Taquitos

Amanda Lockwood @mamalocks

Saved

Ingredients

30 mins

6 servings

8 ozsalsa (I use Pace medium)
4 ozcream cheese
1/2 cupfrozen corn
1/2 cupchopped onions
1/2 teaspooncaldo de pollo seasoning (I use the one con tomate)
1/2 teaspooncumin (start with less and add to taste!)
1/2 teaspoonred pepper (again, to taste)
1/2 teaspoongarlic powder
1/2 cupshredded cheese (I use cheddar and jack)
12flour tortillas (6")

Saved

Steps

30 mins

1

Preheat oven to 400 degrees
2

Soften cream cheese by allowing to sit out or in microwave using about 30% power for 1 minute
3

In a large bowl, mix shredded chicken, salsa, cream cheese, corn, onion, and seasonings. Add shredded cheese and mix again.
4

Spray cookie sheet with non stick spray.
Add a heaping tablespoon of chicken mixture to edge of tortilla and roll it into a taquito shape. Try to roll it as tight as you can and keep the mixture away from the edges and it expands while in the oven and will come out of the ends.
Place on baking sheet outside edge down.
Repeat until mixture and tortillas are gone.
Spray tops with cooking spray.
5

Bake for 15-20 minutes.
Enjoy!