Creamy Chicken Taquitos

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These baked chicken taquitos are wonderful! My family loved them…and I loved how they were relatively guilt-free (being baked vs. deep fried and all), especially if you roll them in whole wheat tortillas, which I just may do next time. Because there definitely will be a next time! They are perfect served with fresh guacamole. My sisters have posted several amazing guac recipes (Erin’s Guacamole or Mel’s Favorite Guacamole) which only take a few minutes to prepare. However, if you’re slightly unorganized (like me) and you find yourself rushing to put dinner on the table one night and the thought of chopping up one more vegetable is going to put you over the edge… I have a secret to share. All you need to do is mash up an avocado, pour in some good salsa, and add a little salt and pepper. Done. Yummy guacamole in 30 seconds flat. I’ll admit it’s not as tasty as the aforementioned recipes but it gets the job done in a pinch. :) I got this recipe from Our Best Bites – a site full of delicious recipes, in case you didn’t know!

Baked Creamy Chicken Taquitos
submitted by Brittany ~ The Sisters Cafe
from Our Best Bites

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.  (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top.  Put them in the microwave for 40 seconds and they are perfect to work with.

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly.  Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

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Comments

  1. Eliana says

    These look so delicious and I love that they are baked and not fried like most others that I have seen. Wish I could nibble 2 or 3 or 4 or 5 right now.

  2. Meagan says

    These are so delicious… they're one of our favorite meals! They're also really good as enchiladas! Smother with some green enchilada sauce, bake until hot, and YUM!

  3. Ruth says

    Thank you, thank you, thank you!!! These were amazing, I used the fresh tortillas you cook from Costco, couldn't be happier with this recipe!

  4. Melanie Anne says

    Mmm I have to say that I am craving mexiean food lately. These sound so good–and healthier than regular deep fried taquitos. Thanks for sharing this recipe Britt! I printed it off to add to my menu next week! YUM

  5. Daisie says

    Just made this for dinner last night and my ENTIRE family (including the pickiest) loved it! Will definitely make again! Thank you!

  6. Alicia says

    Making these right now! I'm so excited! They smell delicious (I actually added 1 can of Cream of Chicken, so we'll see if I ruined it or not) =) Thank you!!!

  7. Julie says

    This is one of my favorite recipe! I made them last night and realized I didn’t buy cream cheese. I substituted with a cup of fat free greek yogurt (Fage) They turn out wonderful! Creamer and more flavor than the original. I will from now on use yogurt!

  8. says

    Yay! I have all the stuff for this and am trying to be creative and use all of my groceries before we go out of town soon. Thanks!=) bellesbazaar-heather.blogspot.com

  9. Emily Julander says

    I just had a question/suggestion. On a lot of other food blogs there is an option to add to recipe box. I wondered if you had this or had considered doing it? It is an easy way to compile favorites from your blog! If you already have something like this clue me in, I am a little slow ;) Thanks

  10. Valerie says

    I just tried this recipe tonight, and I was thrilled to discover it’s just as delicious as it looks!! It’s super easy to make too!

  11. Candi says

    Thank you so much for sharing! It topped our Cinco de Mayo dinner off perfectly. My husband even came in the kitchen to help! It also was exactly what this pregger mama needed! Wonderful! Next time we thought of drizzling white queso sauce on them. Again thank you for sharing!

  12. CC says

    As a Mexican, born and raised in the north of Mexico, I would strongly suggest eliminating the cumin from the recipe. We don’t really use cumin that much in Mexico, except in some soups. It’s a very powerful taste that takes over most flavors. Other than that I must say these taquitos, or “flautas” as we would call them, sound and look very Mexican, especially if made with corn tortillas =o)

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