I first saw this recipe on another blog that I follow (My Kitchen Cafe) and thought it looked great. I used reduced fat cream cheese, tweaked the seasonings a little, and added the roasted corn. I also tested it out using flour tortillas. They were ok, but much better with the corn tortillas. The flour tortillas were a little too much tortilla for this dish. Also, the roasted corn adds so much flavor and turns what could be just an appetizer into a heartier main dish. They were fantastic dipped in sour cream and salsa!
Baked Chicken and Roasted Corn Taquitos
adapted from My Kitchen Cafe
Makes 12-14 taquitos
4 oz. reduced fat cream cheese, softened
1/4 C. salsa
1 Tb. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. garlic powder
4 Tbs. chopped cilantro
1 ear corn on the cob, roasted or grilled (can substitute canned, but roasted it much better!)
2 cups shredded cooked chicken
1 cup shredded Mexican blend cheese
12-14 small tortillas
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, and garlic powder. Stir to combine and then add cilantro and corn. Add chicken and cheese and combine well.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and lightly sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos are great dipped in salsa or sour cream!