Instructions

Adjust an oven rack to the upper-middle position, line a rimmed baking sheet with parchment, and preheat the oven to 425 F (220 C).

Pull the meat from half the rotisserie chicken, discard the skin and bones, and shred about 2 cups with two forks.

Soften the cream cheese in a large microwave-safe bowl for 15 seconds, then stir in the chicken, cheese, cumin, chili powder, and half the salt.

Wrap the tortillas in a damp paper towel and microwave 30 to 40 seconds until soft and easy to roll.

Spoon a heaped 2 tablespoons of filling along one edge of each tortilla and roll it up tightly into a slim cigar.

Lay the taquitos seam side down on the sheet, brush them all over with the oil, and bake 12 to 15 minutes until golden and crisp at the edges.

While they bake, thaw the corn in a colander under warm running water and shake it dry.

Dice the tomatoes, finely dice the red onion, and chop the cilantro, then toss them in a medium bowl with the corn.

Halve the lime and squeeze one half over the corn pico with half the remaining salt, then toss again.

Squeeze the other lime half into the yogurt in a small bowl with the last of the salt and stir into a smooth crema.

Serve the hot taquitos with the corn pico on the side and the lime crema for dipping.

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Cheesy Baked Chicken Taquitos with Corn Pico & Lime Crema