Baked Chicken Taquitos

It’s been a hot minute since I made these bad boys… But I have vivid memories of making them for Jacob when I was still in college. I have full confidence that this is one recipe that helped me get a husband.

Sooo, send this recipe to all your single friends! Ha. Just kidding. (But really)

These are so simple and straightforward too. But as with everything, I’ll give you a couple of my hot takes.

1. use packaged, raw tortillas. These are the superior tortilla and can only be topped by homemade, flour tortillas.

2. you can bake these for a slightly lighter version, or just heat vegetable oil on the stove and fry them. I’m not here to boss you around.

3. These freeze great. Make extras.

That’s it. I’ll leave you to it.

Baked Chicken Taquitos

Ingredients:
12-16 burrito sized raw tortilla shells
1 lb. chicken breasts, broiled and shredded(2 large breasts LOL)
2 blocks cream cheese, softened
½ C. shredded cheddar cheese
½ C. shredded Monterrey Jack cheese
¼ C. green onions, sliced
Handful chopped cilantro
1 T. garlic powder
1 T. onion powder
1 tsp. cumin
1 tsp. kosher salt

Directions:
1. Boil the chicken breasts for 15-20 minutes until you can shred them easily with two forks. Line a baking sheet with foil or parchment paper and set to the side. Preheat oven to 375.
2. In a bowl, combine the chicken, cream cheese, cheeses, green onions, cilantro, and seasonings. Combine well.
3. Heat a skillet over medium high heat, and briefly cook the raw tortillas on each side until they are just crisp and start puffing.
4. Fill each tortilla with a couple of spoonful’s of the chicken mix, don’t overfill. Roll each tortilla into a tight taquito and place fold side down on the baking sheet. Repeat until you’re out of chicken mix. Bake for 15 minutes.
5. Serve with salsa & sour cream.