1 1/2cupsshredded cheeseany kind, Colby Jack, Pepper Jack
flour tortillas
Cilantro Salsa Sauce
1/4cupsour cream
1/4cupplain Greek yogurt
1/4cupsalsa
1tablespooncilantrominced
1teaspoonlime juice
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat (for easy clean up). Or grease the pan with cooking spray.
In a medium sized bowl combine all of the filling ingredients: shredded chicken, cream cheese, Greek yogurt, salsa, cumin, chili powder, garlic powder, coriander, salt, green onions, cilantro, and shredded cheese. Stir until combined.
Place a few tablespoons of the chicken mixture on each tortilla, roll up tightly and place seam side down on the baking sheet. Tip: leave a small space at the edges of the tortilla so that the mixture doesn’t ooze out while baking.
For added crispiness brush the tortillas with some melted butter or a spritz of olive oil prior to placing in the oven.
Bake for 16-20 minutes or until golden brown.
Let cool a few minutes before eating; serve with the cilantro salsa sauce.
Cilantro Salsa Sauce
Mix all of the ingredients together in a small bowl. Cover and store in the refrigerator until ready to use.
Notes
Nutritional information is based on 1 serving. You may get more or less taquitos based on how much filling you place inside each tortilla. Use room temperature cream cheese to make stirring a bit easier. Warm the tortillas a bit to make them easier to roll. Freeze the rolled taquitos on a baking sheet until solid then transfer to an airtight container or Ziplock bag and store in the freezer for up to 3 months. Remove from the freezer and bake from frozen at 400ºF for 20-25 minutes or until warm and crispy. Store any leftover taquitos in an airtight container in the fridge for 3-5 days. Reheat in the oven at 350ºF for 10-15 minutes.