Creamy Baked Chicken Taquitos

This is the first time I made this recipe, but I will definitely be making these again soon!  Not only were they simple to make, they were tasty too!  They reheat nicely for leftovers and also freeze well for a super quick meal later on.  My husband hates leftovers!  {I’m not a fan either and usually wait a couple days before having to use them up.}  However, the very next day my husband was asking where these were so he could warm them up for a snack.  I ´╗┐had already taken them to work and eaten them for lunch!  These would also be perfect for Mexican themed entertaining.  I guarantee it would be a hit with everyone, and you could make the filling in advance and then just roll them up and bake them prior to serving. 
Creamy Baked Chicken Taquitos {print recipe}

4-ounces reduced fat cream cheese, softened
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon sour cream
1/4 cup salsa
Juice of half a lime
3/4 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
3 cloves garlic, grated
3 tablespoons fresh cilantro, minced
4 tablespoons scallions, chopped
3 cups cooked and shredded chicken {about 2 large breasts}
8-ounces queso fresco, crumbled
16 {6-inch} flour or corn tortillas
Cooking spray

In a large bowl, combine the cream cheese and sour cream with the salsa, lime juice, cumin, chile powder, cayenne, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and queso.  Taste and season with additional salt and pepper if necessary.

Warm the tortillas in the microwave for about 20 to 30 seconds until they are softened and easy to work with without cracking.  Spoon 2 to 3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on a lightly sprayed baking sheet evenly apart.  Spray the taquitos lightly with cooking spray, sprinkle with salt.  In a preheated 425 degree oven, bake for 15 to 20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.  Yields 16 to 18 taquitos.

*To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes {no need to thaw first}.

Recipe is adapted from Pink Parsley, originally from Our Best Bites.

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  1. I like the idea of having these baked; frying is so tedious, esp. with my wonky stove :o)
    I also like the make ahead factor – always a plus!

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