Today I’m going to share the best chicken taquito recipe! I’ve yet to play with it to make healthier/dairy free. However for those who dont have a dairy sensitivity you will be in love!
I’ve made these for so many friends/family and have yet to meet anyone who didnt like them! There’s never any leftovers and it’s so easy to make! I’ll be forever grateful to my best friend for sharing the recipe with me 🙂
1/3 cup (3 ounces) cream cheese
¼ cup green salsa (or diced green chiles)
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese
6-inch corn or flour (I prefer flour) tortillas
2 tablespoons vegetable oil, optional
Nonstick cooking spray
Pinch of salt
1. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
NOTE: I usually just mix everything at once and then mix in chicken.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about ½ inch from the edges, and then roll it up.
5. Place seam –side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with pinch of salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole, or salsa. Enjoy!
You can prepare filling a day or two before and keep covered in the fridge.
I’ve also wrapped them individually in seran wrap and freeze them in a gallon ziploc bag to reheat and eat later.