for a long time, i was unable to find a really good taquito recipe that did not involve frying. they are always fried (traditionally) and i am just not the frying type.
no thank you.
so i came across this one and was excited to try it, although i was a little skeptical.
but it said “creamy” so i was in.
and i wasn’t disappointed. these are wonderful!
they disappeared pretty fast in my house.
there is an option to freeze extras at the bottom of the recipe. i froze about half of the taquitos and was thinking that they would be perfect for lunch for the next week.
they were gone within 24 hours.
creamy baked chicken taquitos
3 oz. cream cheese, softened (reduced fat is fine) – see note at the bottom
1/3 cup salsa verde
juice of 1/2 a lime
1/2 tsp chile powder
1/2 tsp cumin
pinch of cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced (or 2 tsp jarred minced garlic)
1/4 cup chopped fresh cilantro
3 tbsp chopped green onions (i didn’t have these on hand, so i omitted)
2 cups cooked and shredded chicken (follow directions or use leftover chicken if you already have some)
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded pepperjack cheese
8-12 (6 inch) corn tortillas
salt & pepper
to prepare the chicken:
preheat the oven to 375. spread a piece of foil across a baking sheet, and arrange 2 chicken breasts in a single layer in the center. sprinkle both sides with salt & pepper, and season as you wish. fold the foil over the chicken and enclose to form a packet. bake the chicken on the baking sheet 35-45 minutes, or until cooked through.
to make taquitos:
1. preheat the oven to 425 and spray a baking sheet with cooking spray.
2. in a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp salt. fold in the shredded chicken and cheeses. taste and season with additional salt & pepper if necessary.
3. working 3 tortillas at a time, stack them on a microwave plate or in between 2 paper towels and cook 30 seconds or until the tortillas are soft and pliable. spoon about 2 tbsp of chicken filling onto the lower third of each tortilla and roll tightly. place seam-side down on the prepared baking sheet. repeat with remaining filling & tortillas.
4. spray the taquitos lightly with cooking spray and sprinkle with a bit of salt. bake 10-15 minutes, or until the tortillas are crisp and golden-brown. serve with salsa, guacamole and/or sour cream (my personal favorite one to dip them in).
prepare the taquitos, but before baking, place the baking sheet in the fridge until the taquitos are completely cold. wrap 1-4 taquitos in a piece of plastic wrap and freeze. to bake, unwrap taquitos and cook in a 425-degree oven for about 15 minutes (no need to thaw first).
**another note: i’m pretty sure i wasn’t paying too much attention that night for some reason and i put the whole block of cream cheese in, instead of just the 3 ounces. needless to say, my taquitos ROCKED. so my oops could be your gain. you are welcome.
photo & recipe via
One Comment Add yours
summer and i made these last night, and i so wish there were some left over for me to eat right now! the goal was to double the recipe and save for kids lunches, but it didn’t happen… i love your recipes, and your writing!