Baked Creamy Chicken Taquitos
These taquitos are an all-time reader favorite, and it's so easy to see why. Pair it with our Creamy Lime Cilantro Dressing for a fantastic dinner!
Servings
Ingredients
- ⅓ cup 3 oz cream cheese low fat is fine, avoid fat free
- ¼ cup green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic or garlic powder
- 3 tablespoons chopped cilantro
- 2 tablespoon sliced green onions
- 2 cups shredded cooked chicken 10-12 oz
- 1 cup grated pepperjack or plain jack cheese about 4 ounces
- 12 soft taco size tortillas or tortillas of your choice
- kosher salt
- cooking spray or oil
Instructions
For the filling
- 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, 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.)
For the taquitos
- Heat oven to 425℉. Line a baking sheet with parchment or spray a baking sheet or foil-lined baking sheet with nonstick spray.
- If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas use them at room temperature or warm them slightly in the microwave if they aren't super fresh. If using fresh, uncooked tortillas you can roll them raw.
- The amount of filling you use will be different depending on what size tortilla you use. For soft taco size tortillas place about ¼ cup of the chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges as you roll to prevent filling from leaking out. Roll up tortillas and place seam down on a baking sheet, not touching one another.
- Spray each taquito lightly with cooking spray, or lightly brush with olive oil and sprinkle with just a little bit of kosher salt, if desired.
- Place pan in oven and bake for 15-20 minutes or until the ends start to get golden brown and crisp. Different types of tortillas will bake differently so set a timer for less and keep an eye on them. Sometimes seeing a bit of filling coming out is a good indicator. Remove from oven and let cool slightly before serving. If filling has leaked out just use a spoon to push it back in.
- Dip in sour cream, guacamole or my Lime-Cilantro Ranch.
- Air Fryer Instructions: All air fryers will cook differently, but in mine I do 8-10 minutes at 350 degrees. I suggest checking them at the 6-8 minute range.
Notes
Freezer Instructions:
Prepare the taquitos through rolling them out and brushing with oil. You may also sprinkle with coarse salt, but I usually skip this step as the salt usually falls off during freezing. Place taquitos on a flat dish that will fit in the freezer. Place the baking sheet in the freezer and freeze until solid, then transfer taquitos to a large freezer bag. When ready to cook, preheat oven to 425 and place the frozen taquitos on a lined baking sheet. Bake for about 20 minutes or until golden brown and crispy. Or airfry at 350° for 7-8 minutes (more if needed.). If you have time to thaw the taquitos in the fridge first, bake as instructed in recipe.
Nutrition
Calories: 158kcal, Carbohydrates: 13g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 27mg, Sodium: 300mg, Potassium: 113mg, Fiber: 1g, Sugar: 1g, Vitamin A: 201IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 1mg
Calories: 158kcal
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