Baked Creamy Chicken Taquitos

Posted by Vanessa in Cooking, April 15, 2010

I may be 100 percent white, mid-western American (if there even is such a thing), but I’m pretty sure my tastebuds are at the very least, 50 percent Mexican.  Too bad my tastebuds don’t affect my skin color.  I don’t think I’ll ever be able to buy make-up that isn’t the lightest shade on the spectrum.

But that’s neither here nor there.

Today we get to talk taquitos.  Now that’s fun to say.  Almost as fun as Francesco, or purple-y.  (Don’t you miss Elf in the spring?)  I love when my daughter wears purple.  All day I go around saying, “Little Bird, you look very purple-y today.”  I am certain she thinks I’m crazy on these days.  But I simply can’t resist.

Can you tell that the potty training is starting to affect my brain?  Please pray for me.

Anyways.  Bottom-line, these Baked Creamy Chicken Taquitos were good.  And I’d recommend  you give them a try.  Even if your tastebuds are only, say, 25 percent Mexican.  You still might like them very much.

A couple recipe notes.  You can easily swap out the flour tortillas for corn ones.  Both would be equally delicious.  And for the salsa, I used this Restaurant-Style Salsa recipe.  Sooo good.  The original recipe actually calls for a green salsa, but I had already made the good stuff and didn’t think it was worth the effort to go the store for a random green salsa.

I served these with a side of black beans.  Mexican rice might be a great option too.


Baked Creamy Chicken Taquitos

recipe from Our Best Bites
  • Prep Time: 20 minutes.
  • Cook Time: 15 minutes.
  • Ready in 35 Minutes.
  • Makes: 4 Servings
  • 1/3 cup cream cheese
  • 1/4 cup salsa (I used the restaurant-style salsa recipe on this website)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons chopped cilantro
  • 2 tablespoons sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup grated monterey jack cheese
  • small flour tortillas
  • kosher salt, for sprinkling
  • Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
  • Heat cream cheese in the microwave for about 20-30 seconds so it is soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder. 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. keep the mixture in the fridge until you are ready to assemble the taquitos.
  • Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.
  • 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 and sprinkle some kosher salt on top.
  • Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
  • Serve warm with salsa, sour cream or guacamole for dipping.

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