A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.
Taste: Much, much, much more flavorful than the store-bought freezer taquitos.
Texture: The tortilla is beautifully crisp while the filling is meaty and creamy. The addition of cream cheese to the taquitos is just magical.
Ease: All you do is mix the ingredients together, roll them up in the tortillas, and bake.
Appearance: Like little bundles of deliciousness.
Pros: Tastier and healthier than the store-bought variety, can be frozen.
Would I make this again? I’ve got some in the freezer!
- 3 ounces cream cheese, at room temperature
- 1/4 cup salsa
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 garlic clove, finely minced
- 3 tablespoons chopped cilantro
- 1 small roasted red bell pepper, finely chopped
- 2 green onions, sliced
- 2 cups shredded cook chicken
- 1 cup shredded Mexican cheese
- 10-12 6-inch flour tortillas
- kosher salt
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl combine cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, roasted red pepper, green onion, chicken, and shredded cheese. Mix thoroughly until well combined.
Briefly heat the tortillas in the microwave to make them soft and pliable, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons filling down the middle. Roll the tortilla up tightly around the filling. Place seam side down on baking sheet. Repeat with remaining tortillas. Spray with tops lightly with cooking spray and sprinkle with salt.
At this point you can freeze the uncooked taquitos by chilling the entire baking sheet in the freezer until taquitos are solid, about 30 minutes. Transfer to an airtight container and store in freezer for up to 2 months.
Bake 15-20 minutes (a few minutes longer if frozen), until crisp and golden around the edges.