Regarding the chicken, I used to buy a rotisserie chicken and cut that into pieces. Now I boil a chicken breast and finely chop it. You can do whatever works best for you. The other wonderful thing about this recipe is that it freezes great and makes for a very easy weeknight meal. When you're done filling the taquitos, place them in a freezer bag, and stick them in the freezer (before baking). On a day when you get home from work and wonder what the heck you're going to make for dinner, don't sweat it. You can bake these right from the freezer. Just spray a little cooking oil on top, sprinkle on some kosher salt (don't skip this step...it's truly great), and bake for a few extra minutes than normal. You will know when these bad boys are done. They will be sizzling. I do recommend to let them cool a little before eating because these get insanely hot! When I make this recipe now, I do a double batch so I have a few dinners ready for those nights when I want something easy.
If you're looking for other ideas for Cinco de Mayo food, check out the Recipe Index page...there's a Mexican section with some of my favorites.
Baked Chicken Taquitos
Makes about 12
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3 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons cilantro, chopped
1-2 green onions, chopped
2 cups cooked chicken, chopped or shredded
1 cup Mexican cheese (I also use cheddar or Colby Jack)
10-12 6-inch tortillas
Preheat your oven to 425 degrees.
In a large bowl, combine first 11 ingredients and mix together. Warm up your tortillas so you they will be easier to work with and spread 2-3 tablespoons down the middle of each tortilla. Roll up the tortilla and place seam side down on a greased baking sheet. Spray the tortillas with cooking spray and sprinkle a little kosher salt on top.
Bake for 15-20 minutes or until sizzling and golden brown.
Source: Annie's Eats, originally from Our Best Bites