Use up your leftover rotisserie chicken and make these creamy, baked taquitos.
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1 tablespoon Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 cup finely chopped cooked chicken
1/4 cup milk
1 (8-ounce) package cream cheese, softened
2 tablespoons finely chopped pickled jalapeños
1 cup shredded Mexican blend cheese
1/2 cup crushed corn chips
16 (6-inch) flour tortillas
1/4 cup Land O Lakes® Butter, melted
Salsa, if desired
Melt 1 tablespoon butter in 12-inch skillet over medium heat until sizzling. Add garlic, cook 1 minute or until slightly softened. Add cooked chicken, milk, cream cheese and jalapeños. Stir until cream cheese has melted and sauce is smooth.
Remove from heat; stir in shredded cheese and crushed corn chips.
Heat oven to 400ºF.
Spread 2 tablespoons chicken mixture over each tortilla. Roll up tightly; place onto ungreased baking sheet, seam-side down. Brush each with melted butter.
Bake 14-16 minutes or until golden brown, turning halfway through baking time.
Serve with salsa for dipping, if desired.
Cap off a long, glorious summer with recipes that celebrate the end of grilling season — and introduce the first hints of fall flavors.