Baked Creamy Chicken Taquitos
Originally found on: http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/"Definite keeper! Used half a block of cream cheese all the spices. I eyeballed the green onion and cilantro. About a small handful of both and used 2 1/2 large chicken breasts that I cooked until no longer pink. Shredded the chicken added to the mix and put in the fridge till i was ready used flour tortillas instead of corn ( they are more pliable ) served with salsa and sour cream FANTASTIC!!!!!" - Love7721
Yield: 12 Servings Ready in 45 minutes
1,811 people trying soon
Verified by cferrara
|1/3 cupcream cheese; about 3 oz|
|1/4 cupgreen salsa|
|1 tablespoonfresh lime juice|
|1 teaspoonchili powder|
|1/2 teaspoononion powder|
|1/4 teaspoongarlic powder|
|3 tablespoonscilantro; chopped|
|2 tablespoonsgreen onions; sliced|
|2 cupscooked chicken; shredded|
|1 cupcheddar cheese; grated (or pepperjack)|
|12 smallcorn tortillas|
Baked Creamy Chicken Taquitos Preparation
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip ‘em in salsa, sour cream, guacamole, or this dressing.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
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