Baked Chicken Taquitos
Prep Time: 15 min
Cook Time: 20 min
A terrific party food that is quick to assemble and will easily feed a crowd.
Contributed By: Developed for CFC by Amanda Riva
8 oz (230 g) plain, brick-style cream cheese, softened
1 cup (250 mL) salsa (approx.)
4 cups (1 L) cooked chicken, shredded
1 cup (250 mL) cheddar cheese, shredded
1/2 cup (125 mL) corn kernels
1/2 cup (125 mL) red pepper, finely-chopped
1/4 cup (60 mL) green onion, finely-chopped
1/4 cup (60 mL) pickled jalapeños, finely-chopped (optional)
16 small flour tortillas
sour cream, for serving
1 Preheat the oven to 425ºF (220ºC). Beat the cream cheese with the salsa until well combined. Stir in the chicken, cheddar, corn, red pepper, green onion and jalapeño (if using).
2 Place about ⅓ cup (75 mL) of the filling along the bottom third of a tortilla; roll into a tight log. Arrange, seam side down, on a parchment-lined baking sheet. Repeat with remaining filling and tortillas. Coat the tops lightly with nonstick cooking spray.
3 Bake for 20 minutes or until browned and crisp. Let stand for 5 minutes before serving. Transfer to a platter and serve with additional salsa and sour cream for dipping.