Saturday, November 13, 2010

Baked Creamy Chicken Taquitos

Yesterday, I was really on a roll.  I got the carpets and furniture shampooed and I cooked and baked up a storm.  I am so glad that I finally got some photos of these Chicken Taquitos.  We have had them before, and they are a hit with my entire family.  Back in college, I LOVED El Monterey Chicken & Cheese Taquitos and I think these taste SO much like them.  Except better, because I know they are much healthier:)

Here is what you will need to get rolling:)  I also did a little step-by-step in pictures this time.

Baked Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese (I use reduced-fat)
1/4 c. green salsa
1 Tbsp. fresh lime juice 
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic, or garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 c. shredded cooked chicken (I like to boil mine for this recipe)
1 c. Pepper jack cheese, shredded
12 Flour Tortillas (soft taco size)-you can make less or more depending on how much filling you like in yours. I like mine nice and thin.
Kosher Salt
Cooking Spray

Heat oven to 425*  Lightly coat baking sheet with nonstick spray.  

Heat cream cheese in the microwave for 20-30 seconds so it is soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic.  Stir to combine, then add cilantro and green onions.  Add chicken and cheese and combine well.

You can prepare up to this step ahead of time, just store the mixture in the fridge.

Wrap tortillas in a damp paper towel and microwave until warmed and soft enough to easily work with.  If I am doing all 12, I do 45-60 seconds.  

Lay all the tortillas out and equally distribute the chicken mixture amongst them on the lower 1/3 of the tortilla, about 1/2 in. from the edge.  Remember to work quickly so that your tortillas don't cool and start to crack.  If they do, you can repeat the microwave/wet paper towel technique.    

Roll it up as tightly as you can.  

Place seam side down on a baking dish.  Lay all the taquitos seam side down 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 edges start to get golden brown.  

Dip them in salsa, sour cream, or guacamole.  



  1. First of all, congratulations on getting so much accomplished. It's a great feeling isn't it? Secondly, I am so excited you posted this recipe! I'm always on the lookout for new things to try and I've never made homemade taquitos.

    These are going on my meal planner for next week.

  2. I've never made taquitos before either. Actually, not only have I never made them, I've never had them, period. They sound delicious. I love the fact they're rolled so thin and then you dip them. Great recipe, thank you!

  3. I made these tonight and YUM! Mine weren't thin, I actually had fairly thick taquitos - but it didn't matter - we all ate them up! I love this blog - I am going to make food from it constantly now!! :) Cooking actually wasn't a chore tonight, so thank you!

  4. That is great, Maxine! I'm so glad you liked them! I try to only include recipes that the majority of my family REALLY liked, so I hope you do try more!



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