Homemade Mexican Rolled Tacos (Print Version)
# Ingredients:
→ Filling
01 -
3 ounces cream cheese, softened
02 -
1/4 cup salsa (red or green)
03 -
1 tablespoon lime juice
04 -
1/2 teaspoon cumin
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon onion powder
07 -
2 cloves garlic, minced
08 -
3 tablespoons chopped cilantro or parsley
09 -
2 small scallions, diced
10 -
2 cups shredded cooked chicken
11 -
1 cup pepperjack cheese
→ Assembly
12 -
12 6-inch flour tortillas
13 -
cooking spray
14 -
kosher salt
# Instructions:
01 -
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
02 -
In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
03 -
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
04 -
Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
05 -
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
06 -
Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don't skip the salt!)
07 -
Bake for 15-20 minutes or until crisp and golden.
08 -
Serve with salsa, sour cream, or guacamole.
# Notes:
01 -
Can use rotisserie chicken for convenience
02 -
Corn tortillas can be substituted for flour
03 -
Freezes well for make-ahead meals
04 -
Don't skip the salt - it enhances the flavor