Top-ranked recipe named "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!!!!!"
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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msmi146 1 year agoEasy to make and very good! Are also great as leftovers!
nicolepower 1 year agoBest taquitos ever! If you want them extra crispy, lightly brush the corn tortillas with oil and heat them in a pan for 20-30 seconds before you roll the with the filling. You won't regret it!
rtwyatt6 1 year agoThese are great! I've made them several times and they always come out delicious.
beccav3 1 year agoThese were quick and easy to make. The kids are them and asked for more.
j_lin 1 year agoThese were really good. I didn't quite put as much chili powder and cumin in, but my family and I really enjoyed them!
irishrutter 1 year agoI used left over roast beef, chopped fine, and dipped the corn tortillas in hot oil before rolling up.....yummy
morrimic 2 years agoWe loved this recipe. I used the Philly Savoury Garlic cooking sauce instead of regular cream cheese and it works perfect since it is a bit soupy!!
Corwin26 2 years agoThis was excellent and SO easy to make, very yummy! I used flour tortillas and loved the healthy factor from baking it too. TY for sharing!
vlcasey 2 years agoI love these. I only had extra large flour tortillas so I wrapped and cut them into bite sized pieces. It would be a good party snack.
Kiki1love 2 years agoVery good but I should have used flour instead of corn tortillas. Every one of my taquitos cracked open while in the oven. Maybe I rolled them too tight.