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Cream Cheese Chicken Taquitos

By Heather
They were a major hit all around the table!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
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Ingredients 

  • 4 cups cooked chicken (I used a mixture of 2 chicken breasts and 3 very small chicken thighs)
  • 3/4 cup salsa verde
  • 4 oz cream cheese
  • 1 tsp cumin
  • 1 tsp garlic granules
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 package egg roll wrappers

Instructions 

  • Pre-heat oven to 400 degrees F.  Line a large baking sheet with parchment paper.
  • In the bowl of a standing mixer, place the cooked chicken.  With the mixing paddle turn to a medium-low speed and run until the chicken is shredded.  Alternatively, you can shred the chicken by hand.
  • Add the cream cheese, salsa verde, cumin, garlic granules, sea salt and pepper.  Mix until combined, then add the shredded cheese in and mix again to combine.  Chill until needed covered in the fridge or use immediately.
  • Take an egg roll wrapper and place a 1/3-1/2 cup amount of the filling in the center in a log shape from one edge to the other edge.  Dip your finger in a small bowl of water and wipe along one edge of the wrapper.  Roll the wrapper up sealing it off with the wet edge.  Place edge side down on the prepared sheet.
  • Brush the prepared taquitos with melted butter and bake for 15 minutes.  Flip the taquitos over, brush any remaining button on top and bake for another 10 minutes, until crispy.
  • Serve with your favorite guacamole and enjoy!
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