Baked Chicken Taquitos
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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).
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.
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.
Make the filling up to 3 days in advance and assemble just before baking.
|Per 1 taquito serving||Amount|
|Saturated Fat||5 g|
|Per 1 taquito serving||% Daily Value|