Chicken taquitos & camping fun!
Recipe type: Appetizer, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 oz cream cheese
  • ½ cup green salsa
  • 2 Tbsp fresh lime juice
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 3-6 Tbsp fresh cilantro, chopped (I omitted)
  • 2 Tbsp sliced green onions (I omitted)
  • 2 cups shredded cooked chicken (4 chicken breasts)
  • 2 cups shredded cheddar and jack cheese
  • 24 6" corn tortillas
  1. In large bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic. Combine well, and add in cilantro and green onions if using. A mixer would make this step go quickly.
  2. Add chicken and cheese and mix thoroughly.
  3. Preheat oven to 425 (or use a toaster oven like I did).
  4. To soften tortillas, heat 10 seconds on each side in a skillet.
  5. In assembly line fashion, spoon 2-3 tablespoons of mixture into the front third of the tortilla in a straight line, and roll each taquito tightly.
  6. Place tortillas in seam side down on a baking sheet lightly coated with olive oil spray. Continue rolling until all tortillas have been filled.
  7. Spray taquitos with more olive oil spray, and sprinkle lightly with sea salt.
  8. Bake for 15-20 minutes until crisp.
  9. Serve with salsa, sour cream and/or guacamole.
  10. Makes 24 taquitos.
  11. Can freeze these in a single layer on a baking sheet, and then placed into quart size freezer bags. If cooking frozen, 425 for 20-25 minutes without thawing.
Recipe by Creative Kitchen at