25 July 2011

Baked Creamy Chicken Taquitos

Sometimes I forget that I don't have to make a huge meal for dinner. Don't get me wrong, I love me some huge meals, but sometimes it's just not necessary. I know Aaron would be fine eating a sandwich and canned baked beans (that's his go-to, make-it-himself-meal when I'm not home), but I prefer something much more satisfying. That's a big difference between us, he eats to fuel up, I eat to enjoy food. If I only knew how to eat for energy, we'd save a boat load of money. But don't worry, that's not going to happen anytime soon! I have a figure to maintain so my cloths don't get too big!

These Baked Creamy Chicken Taquitos made it around the blogosphere a couple of times before I actually whipped them up. I wish I didn't wait too long, cause they were delicious! Perfect for dinner, served with some black beans and a light salad, they would also be terrific appetizers/finger food when guests are over. Once you have the chicken cooked, they only take a few minutes to put together. I'd imagine they would freeze well (prior to cooking) if you wanted to make a few batches for a later time.

Baked Creamy Chicken Taquitos
Printable Recipe
  • 1/3 C (3 oz) cream cheese
  • 1/4 C green salsa
  • 1T fresh lime juice
  • 1/2 t cumin
  • 1 t chili powder
  • 1/2 t onion powder
  • 1/4 t granulated garlic
  • 3 T chopped cilantro
  • 2 T sliced green onions
  • 2 C shredded cooked chicken
  • 1 C grated pepperjack cheese
  • small corn tortillas
  • kosher salt
  • cooking spray
  1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
  2. 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.)
  3. 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 come unrolled right away, just try heating them longer and try the paper towel thing.
  4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
  5. Then roll it up as tight as you can.
  6. 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.
  7. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


  1. about how many does that make?

  2. Around a dozen, depending on how much filling you put in them. You could always add some extra veggies/beans to stretch them out a little further (or of course double batch it!).

  3. Of course I read this as "double the batch = more for me".

    Woo hoo! :)