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Creamy Cilantro-Lime Chicken Taquitos

Ingredients

  • 3 ounces cream cheese softened
  • 1/4 cup green salsa
  • 1/2 tsp ground cumin
  • 1 Tbsp fresh lime juice
  • 1/2 tsp onion powder
  • 1 tsp chili powder
  • 2 cloves garlic, minced
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican blend cheese
  • small flour or corn tortillas

Instructions

TODDLER TASK

  1. Juice one lime using a hand juicer or squeezing with your hands!

ADULT TASKS

  1. Preheat oven to 425F. Line a baking sheet with parchment paper.

  2. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in cilantro and green onions. Add the chicken and cheese; mix thoroughly.

  3. Spoon 2-3 Tablespoons chicken mixture into lower third of a tortilla. Roll as tightly as you can.

  4. Place rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.

  5. Bake for 15-20 minutes until crisp and golden.

  6. Serve with sour cream or guacamole.

Recipe Notes

Recipe from Seeded at the Table: Baked Creamy Chicken Taquitos

To freeze: Before baking, freeze taquitos in a single layer on a baking sheet for 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake frozen taquito (no need to thaw first): Preheat oven to 425F and bake for 15-20 minutes.