Chicken Taquitos with Cilantro and Pepper-Jack Cheese Recipe

  • 3 Cups roasted shredded chicken breast (or roast beef is great too)
  • 8 oz. Cream Cheese
  • 4 Tablespoons chopped Cilantro
  • 2 Tablespoons Lime juice
  • 1 (6 oz.) can Green Chilis (or ½ cup green salsa verde if you have that on hand)
  • ¾ teaspoon Cumin
  • 1 ½ teaspoon Chili Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • 1 ½ Cups shredded Pepper-jack cheese
  • small corn or flour tortillas
  • fine sea salt
  • cooking spray
  1. Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
  2. Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
  3. To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.
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