BAKED CREAMY CHICKEN TAQUITOS

Ready in 45 minutes
4.5 avg, 19 review(s) 74% would make again

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recipe from: Our Best Bites and Pennies on a Platter

"I made these twice, the 1st time I just used the tortillas I had, they split but still tasted great. The 2nd time tho, I used fresh store bought corn tortillas ( checked dates) and used less filling. I think the secret is less filing and heating the tortillas until piping hot, just prior to rolling. My 3yr old loves these ..and he is a picky, picky eater"

- chelseavanpetten

Ingredients

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3 ounces cream cheese; softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Original recipe makes 12 Servings

Servings  

Preparation

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

4. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

5. Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425°F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

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Added on Award Medal
Calories Per Serving: 30 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for BAKED CREAMY CHICKEN TAQUITOS

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Reviews

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Normally I use corn tortillas but they ALWAYS crack so this time I used fresh small flour tortillas & they came out great! I would suggest not putting a lot of filling inside & when putting the filling in leave about half an inch of space from the tortilla edge to the filling edge because the cheeses WILL melt and flow out of the ends. :)
Jackiechan042003 1 month ago
Easy and delicious.
karenlamarque 2 months ago
sammyndylan 2 months ago
These tacos were delicious! They were simple to prepare, my daughter enjoyed helping out. I followed the instructions exactly as suggested. I used corn tortillas, and made white rice to go along with them. They were a hit for dinner!I
historymomma 2 months ago
We are a family of six and everyone loved this recipe. I had no salsa so I doubled the chili powder and added a tsp of cayenne. I also made these in 8 inch flour tortillas, which allows me to fold up one end of the roll so nothing falls out as the kids eat them. This made 6 large taquitos, and one taquito fed each person adequately.
cokhmatov 3 months ago
I made these twice, the 1st time I just used the tortillas I had, they split but still tasted great. The 2nd time tho, I used fresh store bought corn tortillas ( checked dates) and used less filling. I think the secret is less filing and heating the tortillas until piping hot, just prior to rolling. My 3yr old loves these ..and he is a picky, picky eater
chelseavanpetten 3 months ago
I forgot to add the cheese to the filling but they were still pretty good. I used corn tortillas and several of them split open like the maw of hell as a result, unfortunately. Next time I will remember the cheese and probably use flour tortillas, and I expect the result to be delicious.
lysanderish 4 months ago
Really nice next time will add alot more spice to it to give it edg but so nice and creamy. I made them with brown wraps but the white ones would be so much better with this.
bastonrach 4 months ago
sbenton1 4 months ago
Loved these. Very quick and easy to make! Made them with spanish rice for a great meal.
sammie27 5 months ago
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