Baked Creamy Chicken Taquitos - Cooking Classy

Ingredients

  • 2 ½ cups cooked, shredded chicken breast
  • 12 small corn tortillas*
  • 1 ½ Tbsp canola oil, divided
  • ½ cup finely chopped yellow onion
  • 1 clove garlic, minced
  • ¼ cup + 2 Tbsp salsa verde
  • 3 oz cream cheese, diced into 1-inch pieces
  • + 7 more ingredients
    • ¾ tsp chili powder
    • ½ tsp paprika
    • ½ tsp ground cumin
    • 1 Tbsp fresh lime juice
    • Salt and freshly ground black pepper
    • 2 Tbsp chopped cilantro
    • 1 cup shredded monterey jack cheese

Preheat oven to 425 degrees. Heat a non-stick skillet over medium high heat. Once hot add one corn tortilla at a time and cook 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to a plate and cover with a skillet lid (to seal in moisture. Be sure it's a lid...

View full recipe at SpringPad

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