Happy Cinco de Mayo! I probably should have posted this a bit earlier so you have time to prepare, but you could easily make this tonight in under 30 minutes. This recipe calls for 2 cups of cooked chicken, so feel free to take a short cut an pick up a rotisserie chicken for shredding. Other than that, you just need to mix in a couple ingredients and you have your filling. These baked taquitos only take 15-20 minutes to make in the oven and can be served with salsa and guacamole if you’re looking for something really special!

I think a margarita (or three) would be a great accompaniment to these! Happy Holiday!

Chicken Taquitos (makes 12-14 taquitos)
Ingredients:

4 oz cream cheese, softened
2 Tbs sour cream
1/2 cup salsa
1 Tbs freshly squeezed lime juice
1 tsp chili powder
1/2 tsp. cumin
2 cloves garlic, minced through a garlic press
3 Tbs chopped cilantro
4 green onions, chopped (or 1/4 cup diced onions)
2 cups shredded cooked chicken
1 cup shredded Mexican blend cheese
12-14 flour tortillas (6-8 inch diameter)
Cooking spray
Coarse salt

Preheat oven to 425F. Line a large baking sheet with parchment paper and spray lightly with cooking spray.

In a large mixing bowl combine cream cheese, sour cream, salsa, lime juice, spices, garlic, cilantro, onions, chicken and cheese.

Place a small amount (about 3 Tbs) in each tortilla. Roll the tortillas up tightly and place the seam side down on the baking sheet, slightly apart. Spray the tops of the tortillas with cooking spray and sprinkle lightly with coarse salt.

Bake for 15-20 minutes, or until slightly browned on the edges and crispy. Serve with desired dips and sauces.

Recipe adapted from Annie’s Eats