Ingredients
- 2 cups shredded cooked chicken
- 1/3 cup low-fat cream cheese softened
- 1/3 cup salsa plus more for serving if desired
- 1/3 cup Greek yogurt plus more for serving if desired
- 1/2 teaspoon ground cumin
- 3/4 cup shredded Mexican blend cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 12-15 corn tortillas 6-inch
- Cooking spray or light olive oil
- Toppings such as shredded lettuce, guacamole, or diced tomatoes
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- In a medium bowl, combine shredded chicken, cream cheese, salsa, Greek yogurt, cumin, cheese, salt, pepper, garlic powder, chili powder, and dried oregano. Stir until the filling is well blended.
- Wrap corn tortillas in a damp paper towel and microwave for 20-30 seconds until soft and pliable.
- Place about 2-3 tablespoons of the filling on one end of each tortilla and roll tightly. Set the rolled taquitos seam side down on the prepared baking sheet.
- Lightly spray or brush the tops of the taquitos with olive oil. Bake in a preheated oven for 15-20 minutes until the edges turn crispy.
- Serve warm, optionally with extra salsa or Greek yogurt. You can also top them with shredded lettuce, guacamole, or diced tomatoes if desired.
