Use up your leftover rotisserie chicken and make these creamy, baked taquitos.
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.
Explore reviews fromour online community
If the big family celebration is at your house this year, you’ll need some appetizer recipes to feed the bunch. Lucky for you, this recipe collection defines Crowd Pleasers.
Cap off a long, glorious summer with recipes that celebrate the end of grilling season — and introduce the first hints of fall flavors.