2 cups shredded, cooked chicken
8 ounces cream cheese, softened
1/2 cup salsa
2 tbsp freshly squeezed lime juice
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
3 garlic cloves, minced
6 tbsp cilantro, chopped
1 cup frozen corn kernels, defrosted
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
24-26 6-inch flour tortillas
Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl combine shredded chicken, cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, corn and cheeses. Mix until well combined.
Briefly heat the tortillas in the microwave so they roll easier (about 10 seconds per 10 tortillas). Place a tortilla on a work surface. Spoon about 2 tablespoons of filling onto the top 1/3 of the tortilla. Fold the top part of the tortilla over the filling and towards you. Continue to roll tightly until you have a taquito. Repeat with the remaining tortillas until you have used all of the filling.
If you are baking immediately, place the taquito seam-side-down on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with a bit of kosher salt. Baked about 15-20 minutes until crisp and golden brown.
If you are freezing for later use, place the taquito seam-side-down on a freezer safe plate that is small enough to fit in your freezer. I use a quarter sheet jelly roll pan. Spray lightly with cooking spray and sprinkle with kosher salt. Freeze for about 30 minutes. Transfer to a freezer safe bag. When ready to eat, bake at 425 F for 15-20 minutes until crisp and golden brown.
Serve with sour cream, salsa or guacamole.
**Tip - when making Freezer Meals I always write down the name of the item, the date and any cooking instructions, ie, 425 F for 15-20 mins.
Adapted from Annie's-Eats