Elote meets Taquito and it’s everything! These oven-baked Elote Corn & Chicken Taquitos are creamy, cheesy, a little spicy, and totally addictive. Easy to make, impossible to stop at one. Tag a friend who needs to make these for you! Elote Corn & Chicken Taquitos Ingredients: - 2 cups shredded cooked chicken (rotisserie works great) - 1 cup corn (fresh, canned, or frozen) - ½ cup crumbled cotija or feta cheese - ½ cup shredded Monterey Jack or cheddar cheese - ¼ cup mayo or sour cream - 2 tbsp chopped cilantro - 1 tbsp lime juice - 2 tsp [Not So] Simple Fiesta Blend or taco seasoning - 12 small flour or corn tortillas - Cooking spray or olive oil Optional toppings: Extra cotija, Tajín, Cilantro, Lime wedges, Sour cream or crema for dipping Directions: 1. Preheat oven to 450. Line a baking sheet with parchment paper or spray with nonstick spray. 2. In a large bowl, mix all the ingredients except the tortillas. Taste and adjust seasoning as needed. 3. Warm the tortillas slightly (m...