Creamy Chicken Taquitos


  • 3 oz. cream cheese, softened
  • 1/3 cup salsa verde
  • 1/2 lime, juiced
  • 1 tsp. chile powder
  • 1/2 tsp. ground cumin
  • Pinch of cayenne powder
  • 1/2 tsp. onion powder
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp. chopped scallions
  • 2 cups cooked, shredded chicken (I used a rotisserie chicken)
  • 1 cup Monterey Jack cheese, shredded
  • 8-12 (6-inch) tortillas, flour or corn
  • Salt
  • Cooking spray

Preheat the oven to 425 degrees F and grease a cookie sheet.

In a large bowl combine all of the ingredients, from the cream cheese to the shredded cheese. Stir well until all ingredients are evenly coated.

Fill each tortilla with 2-3 tbsp. of filling, rolling tightly. Place seam side down. Continue until all tortillas are filled. Spray with cooking spray and sprinkle with salt.

Bake 15- 20 minutes, until golden and crisp. Serve with salsa, sour cream, etc.

by The Savvy Kitchen