1-Getting started with this recipe is fun and simple, even if you’re new to cooking. Begin by softening the cream cheese in the microwave for 20-30 seconds to make mixing easier. This step ensures your filling comes together smoothly and sets the stage for a delicious meal.

2-Next, in a large bowl, combine the cream cheese with green salsa, lime juice, cumin, chili powder, onion powder, granulated garlic, cilantro, and green onions. Stir until everything blends well, then add the shredded chicken and cheese, mixing thoroughly. You can make this filling ahead and keep it in the fridge, which is handy for meal prep on busy days.

3-Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or spray it lightly. To avoid cracking, soften your corn tortillas by microwaving them with damp paper towels for 20-30 seconds; flour tortillas can be used as is or warmed slightly. Place about ¼ cup of the chicken mixture on the lower third of each tortilla, leaving an inch from the edges, then roll them up and place seam side down on the baking sheet.

4-Lightly spray or brush the taquitos with oil and sprinkle with kosher salt if you like. Bake for 15-20 minutes until the ends turn golden and crispy, keeping an eye on them since baking time can vary. Let them cool a bit before serving, and if any filling leaks out, just push it back in with a spoon. For a quicker option, try the air fryer at 350°F (175°C) for 8-10 minutes, checking around 6-8 minutes for doneness.

5-Serve with sides like sour cream or guacamole to round out the meal. This method not only makes the taquitos crispy but also keeps things healthy by avoiding frying. If you’re looking for a sweet finish, pair it with something like strawberry shortcake cupcakes for a delightful dessert option.