These baked taquitos are flavorful, packed with protein, and perfect for feeding hungry teens! A simple way to use leftover rotisserie or canned chicken, they’re just as good the next day. Ingredients • ⅓ cup (3 ounces) cream cheese • 2 tablespoons chopped green onions • ¼ cup green salsa • 2 cups cooked, shredded chicken • 1 tablespoon fresh lime juice • 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend) • 1½ teaspoons ground cumin • 1 teaspoon chili powder • ½ teaspoon onion powder • 1½ teaspoons granulated garlic • 3 tablespoons chopped cilantro • 6-inch corn or flour tortillas Instructions 1. Preheat oven to 450°F (232°C). 2. In a large bowl, combine cream cheese, green onions, green salsa, lime juice, shredded chicken, shredded cheese, cumin, chili powder, onion powder, garlic, and cilantro. Mix until evenly combined. 3. Place about 2 tablespoons of the filling onto each tortilla. Roll tightly and place seam-side down on a baking sheet. 4. Lightly spray the taquitos with cooking spray and sprinkle with salt. 5. Bake for approximately 25 minutes or until golden and crispy. 6. Serve warm with your favorite dipping sauces like salsa, guacamole, or sour cream. Notes • Scaling Up: This recipe doubles or triples easily for larger groups or meal prep. • Tortilla Tips: Warm tortillas slightly before rolling to prevent cracking. • Storage: Store leftovers in an airtight container and reheat in the oven or air fryer to maintain crispiness. Enjoy this quick, satisfying dish that’s sure to become a family favorite!
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