Every once in awhile I come across a recipe that is so good, it instantly gets put into my monthly rotation. This chicken Taquitos recipe adapted from Our Best Bites is just that kind of recipe. It is seriously good and quite easy to make, but the best part is that these little, baked taquitos can be doubled and frozen so you can eat them any time of day with almost no effort.
The chicken taquitos are filled with a delicious creamy chicken mixture and then baked up to crispy perfection. I serve them with a sauce of equal parts mashed avocado and sour cream.
Creamy Chicken Taquitos
3 oz cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 cups shredded, cooked chicken
1 cup grated mozzarella cheese (or pepper jack if you prefer more of a kick!)
Preheat your oven to 425 degrees. Line a cooking sheet with tin foil or a silpan and set aside.
Mix the softened cream cheese with the salsa, lime juice, seasonings, cilantro, shredded chicken and cheese. Stir until well combined. Now you are ready to fill your tortillas. The tortillas I buy are very soft and usually don’t crack. If you are having a problem with this, just microwave them for a couple seconds each in order to get them to a nice pliable consistency.
Take your tortillas and place a small amount of the filling (2-3 tsps) in a line a little off center.
Roll the tortilla up completely and place it seam side down on your prepared cookie sheet.
Continue until you run out of filling.
Spray each taquito with a mist of cooking spray or olive oil from an olive oil mister and sprinkle with kosher salt. Bake for 15-20 minute or until the they are crispy and lightly brown. Dip in cool, creamy ranch dressing, guacamole or sour cream.
If you prefer to freeze the taquitos for another time, place them in a freezer safe bag after you roll each taquito up, but before you spray them with the cooking spray. Then when you are ready to eat, just take them out of the freezer, pop them on a cookie sheet, spray them and sprinkle some salt on them. Bake at 425 for about 20-23 minutes. No need to thaw!
7 responses to “Creamy Chicken Taquitos”
Anne, when I asked Issac what I should start making & freezing for when the baby arrives, he said, “Just make 4000 of those taquitos.” Last night, we made a QUADRUPLE batch for the freezer. I love to deliver them to friends who have just had a baby with a side of spanish rice, bag of tortillas, and jar of homemade salsa. It’s a nice change from the lasagnas and pastas that most bring, and they can pull them out of the freezer one at a time if they want to!
They are so good, aren’t they?? It is hard to come up with freezer recipes that reheat well and these Taquitos are perfect. Can’t wait to “meet” your new little peanut!
Definitely going to make a big batch of these this weekend!! We have a lot of pot lucks coming up and they would be the perfect thing to bring! With my husband gone 3-4 nights a week it is something easy to have on hand that still counts as an actual meal when paired with a salad!
I made the blueberry pie yesterday morning. Holy cow was it good!!! I had a piece for breakfast and shared the rest with my coworkers who loved it. I have a couple small slices left and can’t wait to make myself a blueberry pie vanilla ice cream shake tonight!!!
Glad you liked the pie! And I am especially glad to hear you had a slice for breakfast…that is my kind of breakfast too 🙂
These just jumped to the top of my “to-make” list! 🙂
Pingback: Chicken Taquitos | Baby Food Scoops