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Creamy Baked Chicken Taquitos
cups shredded cooked chicken
package (3 oz) cream cheese, softened
to 1/2 cup green tomatillo salsa (salsa verde)
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
Olive oil or olive oil cooking spray
Heat oven to 400°F. Line cookie sheet with foil.
In small bowl, stir together chicken, cream cheese and 1/4 cup of the salsa. Taste for spiciness; add more salsa to taste.
Lightly brush each tortilla on both sides with olive oil or spray with cooking spray. Place 2 tablespoons chicken mixture in center of each tortilla. Roll up; place on cookie sheet, seam side down.
Bake 15 to 20 minutes or until lightly browned. Serve immediately.
Replace chicken with shredded beef.
Serve taquitos with a side of sour cream or guacamole.
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