Baked Creamy Chicken Taquitos.

This recipe also came from Our Best Bites, but I did change a couple things. Click on the title below to see their recipe and pictures. You can prepare the filling ahead of time and store it in the fridge.

Baked Creamy Chicken Taquitos


1/3 cup (3 ounces) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons sliced green onions
2 cups THRIVE freeze-dried chicken dices
1 cup grated monterey jack cheese
Small corn tortillas
Kosher salt
Cooking spray

Heat oven to 425 degrees. Rehydrate chicken. Line a baking sheet with foil and lightly coat with cooking spray.
     Heat cream cheese in the microwave for 20-30 seconds to soften. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder; stir. Add green onions, chicken and cheese and combine well.
     Working with a few tortillas at a time, heat in the microwave between damp paper towels, about 20-30 seconds. If they crack or come unrolled shortly after you roll them up, try heating them longer.
     Place 2-3 tablespoons of filling on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll the tortilla up as tight as you can. Place seam side down on the baking sheet. Secure with a toothpick if you like. Fill and roll all the tortillas and lay on the baking sheet so they aren't touching each other. Spray the tops lightly with cooking spray and sprinkle with some kosher salt.
     Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with salsa, sour cream or guacamole. Yield: 14-16 taquitos.