I made this with the leftovers of a roast chicken. I’m not a big fan of chicken, and I’m always looking for ways to disguise it and make it tastier. I loved this rich and easy recipe.
Although next time I will make it vegetarian with Portobello mushrooms and peppers. Before taking them out of the oven, check that the tortillas are crisp to the touch. Before serving, let cool slightly.
Visit our recipe: Albóndigas de Pescado Mexican fish balls.
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Flautas de Pollo Easy Chicken Taquitos
An oven-baked version.
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
Units
- 85 g crema Mexicana or cream cheese at room temperature
- 1/4 cup of pre-made salsa
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- 3 scallions, finely chopped
- 1/2 small jalapeño seeded and minced (adjust to taste) or hatch
- 3 tablespoons chopped cilantro
- 2 cups shredded cooked chicken
- 1 cup grated Mexican cheese
- 10 tortillas
- cooking spray vegetable oil
- coarse salt
Instructions
- Preheat oven to 425F or 215C. Prepare the baking sheet, and cover it with foil.
- Use a fork to make sure the cream cheese is soft in a large bowl, and mix a little. Add the sauce, lime juice, cumin, green onions, jalapeño to taste, cilantro, chicken, and cheese. Mix well and taste. Adjust seasoning to taste.
- Heat the tortillas in the microwave for 20 seconds to make them easier to roll.
- Place 2-3 tablespoons of filling on each tortilla and roll tightly.
- Place in the oven and ensure that the tortilla’s edge is facing down.
- Repeat with remaining tortillas.
- Spray tortillas with cooking spray and sprinkle with coarse salt.
- Bake for 15-20 minutes until golden brown and crisp to the touch.
- Serve hot.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Oven
- Cuisine: Mexican
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