- 12 flour tortillas
- 3 cups chicken cooked and shredded
- 8 oz cream cheese softened
- 1 1/2 cups Jack cheese shredded
- 3 Tbsp. cilantro chopped
- 2 Tbsp. lime juice
- 1 cup spinach stems removed, sliced
- 4 oz green chilies
- 1 tsp cumin
- 2 tsp chili powder
- salt to taste
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Stir together the shredded chicken, cream cheese, Jack cheese, cilantro, lime juice, spinach, green chilis, cumin, chili powder, salt and pepper in a medium bowl.
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Spread a spoon full of the chicken mixture in a line down the center of each tortilla.
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Roll the tortilla tightly around the filling.
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Place the taquitos seam side down on a baking sheet lined with parchment paper.
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Place the baking sheet flat in the freezer and allow the taquitos to freeze completely.
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Once the taquitos are frozen, transfer them to a large freezer bag. Remove excess air, seal, and freeze.
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Preheat the oven to 350° and line a baking sheet with parchment paper.
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Take out as many taquitos as you want to bake and arrange them in an even layer on the prepared baking sheet. Lightly spray with cooking spray.
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Bake for 15 to 20 minutes, turning halfway. Bake until the taquitos are crispy and the filling is cooked through.
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Or cook in the air fryer. Preheat air fryer to 400°. Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist or brush with oil. Cook until golden brown, 6 to 9 minutes. Turn taquitos over, oil again and cook another 3 to 5 minutes.
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Serve with guacamole or salsa if desired.