These creamy baked chicken taquitos are so easy to make, especially if the shredded chicken tinga filling is prepared ahead. Serve as an appetizer or with a salad and salsa verde for a full meal.
Shredded Chicken | Cumin Cream Cheese | Tortillas Green Onions | Cilantro Salt | Pepper
Optional: Leftover Veggies
Combine warm shredded chicken tinga with cream cheese, cumin, and your choice of vegetables.
Assemble Spoon the creamy chicken mixture onto a tortilla and roll it up, as tight as you can. Then place it seam side down on a baking sheet.
Bake Spray lightly with olive oil and bake until lightly browned on the outside and crispy.
Love these!! My whole family requests these for dinner every week. Thank you!