I love these Chicken Taquitos because they use pre-cooked chicken (like the rotisserie ones at the grocery store), are freezable and are easily eaten with one hand. Whether you're a busy mom on the go inhaling your dinner on the way to ballet class (like me) or trying to feed a toddler a multiple of food groups in every bite (also like me) or my sweet little boy who will only eat things that do not involve a fork and knife this recipe is for you!
Simply mix your sauce ingredients.
Add the chicken, cheese, and fresh cilantro.
Load onto a tortilla.
Roll and bake.
3oz. cream cheese
¼ cup salsa (I use mild for the kids)
1 Tbsp. lime juice
1 Tbsp. taco seasoning (Hint: then use the rest to make Crockpot Chicken Tacos)
1-2 cloves garlic, crushed
3 Tbsp. chopped fresh cilantro
2 cups cooked chicken (I use the pre-cooked rotisserie chicken from the grocery store)
1 cup shredded cheese (cheddar for the kids, Mexican for adults)
12 small flour tortillas (I like the pre-packaged ones because they are easy to work with and roll without tearing)
1 Tbsp. melted butter
Coarse salt to taste
Mix cream cheese, salsa, lime juice, taco seasoning and garlic until combined.
Add cheese, cilantro and chicken and mix well.
Roll tightly and place seam side down on a parchment-lined cookie sheet. Repeat with remaining tortillas.
Brush with melted butter, sprinkle with coarse salt and bake in pre-heated 425F oven for 15-20 minutes.
TIP: These taquitos freeze perfectly prior to baking. Simply roll and place seam side down on cookie sheet and flash freeze for approximately 15-20 minutes in the freezer. When taquitos are firm, put into freezer bag and place back in the freezer. When you are ready to bake them, simply place on parchment lined baking sheet, brush with butter and sprinkle with salt then bake in a pre-heated 425F oven for the full 20 minutes. No need to defrost first!
BONUS: These taquitos make a great appetizer too!
BONUS # 2: Make extras because these leftovers are definitely lunchbox worthy the next day!