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| Chicken Taquitos |
These are the bomb! I have been making these taquitos for my husband and I since our eldest wild boy was just a baby and they are to die for. The recipe has evolved over the years to our liking.
Hubs prefers less cumin and I prefer what this recipes asks for. So if you know you aren't a fan of cumin, use half the amount.
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| Chicken Taquitos |
The recipe is really easy to throw together, too. Simply mix all your ingredients together until combined and spread over your tortillas.
I make my own tortillas but you can use store bought ones if you like. If you want to learn how to make your own, I have a recipe for Homemade Flour Tortillas here.
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| Homemade Chicken Taquitos |
When spreading the chicken and cheese mixture on your tortilla, be sure to leave the last inch without any mixture so it doesn't melt out of the seam and onto your baking sheet because that would be wasteful of the deliciousness!
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| Homemade Chicken Taquitos | I like to bake them seam side down on a lined baking sheet. |
The recipe makes about 4 Chicken Taquitos but if you used the smaller tortillas from the store you might get a couple extra. If you are making these for company, the recipe doubles well.
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| Homemade Chicken Taquitos on Homemade Flour Tortillas |
Chicken Taquitos
Ingredients
1 cup cooked shredded chicken4 oz softened cream cheese
1/2 tsp of ground cumin
1/2 tsp of chili powder
1/2 tsp of garlic powder
Dash of Salt
1 tsp of chopped green onion
1 tbsp of chopped cilantro
1 tsp of lemon juice
1 cup of shredded cheddar cheese
4 Small Flour Tortillas
Method
Preheat oven to 425ºF.Combine all ingredients in a bowl and spread evenly over 4 flour tortillas. Roll up and place on your cookie sheet leaving an inch between each taquito.
Bake for 15 to 20 minutes, until absolutely perfect, or golden brown.
Serve with sour cream and salsa. If you can wait that long.
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