Another recipe I’ve been making for years that’s a favorite around here. My friend Megan who I haven’t seen in far too long made these for me when I visited her in Chicago (back when we had two less babies each… things have changed!). I was pregnant with Gwen at the time and couldn’t enjoy much of anything I ate… but these were so good! I made sure to snag the recipe and once I recovered my appetite again starting making them myself.

I add a few extra spices (oregano, cayenne) and some chopped spinach (because why not!) but otherwise follow the original recipe closely. BONUS they freeze well- instructions are provided below!

UPDATE: I recently made these vegetarian by replacing the chicken with black beans and corn and they were just as delicious! So I’ve since revised the recipe to include that option below.

Baked Creamy Chicken (or Bean and Veggie) Taquitos

INGREDIENTS

1/3 cup (3 oz.) cream cheese
1/4 cup salsa verde (we LOVE Trader Joe’s brand)
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
pinch Mexican oregano (optional)
pinch cayenne pepper (optional)
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2-3 cups shredded cooked chicken (rotisserie chicken works great here) OR for a vegetarian version: 1 can black beans, drained and rinsed + 1 cup frozen corn
1 cup grated Pepper/Colby/Monterey Jack cheese (or Cheddar, Mexican blend, etc.)
1/2- 1 cup frozen chopped spinach (measured frozen), thawed and excess water squeezed out (optional)
8-12 (depending on size) flour or corn tortillas 
cooking spray or olive oil or melted butter
salt and freshly ground black pepper, to taste

DIRECTIONS

1. To make the filling, heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, garlic, oregano, and cayenne. Stir to combine and then add cilantro and green onions. Add chicken (or beans and corn), spinach (if using), and cheese and combine well. Add a pinch of salt and freshly ground black pepper, to taste.
   (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
2. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
3. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll. Place 2-3 T of chicken (or bean) mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil/butter and sprinkle lightly with salt (optional).
4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, salsa, guacamole, etc. or our favorite sour cream-salsa verde combo*!

*Whisk to combine sour cream with extra salsa verde. I usually don’t measure but it’s about equal parts sour cream and salsa. It makes the BEST dipping sauce!

FREEZER INSTRUCTIONS: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Adapted from Our Best Bites