One of my friends had a beautiful baby boy (to match her adorable little girl ;)), and I wanted to bring some dinner so she could avoid cooking dinner when I went to see them. However, I knew it couldn’t be anything spicy so I made two versions of these – one of us, the “original” recipe, and an altered version for them that I made up based on the original recipe that I took with some homemade mac and cheese!
It thankfully appeared to turn out well, because her two year old apparently loved them so she asked for the recipe. We demolished our version, so overall I would say this recipe is a keeper. I particularly love the idea of making some to freeze…if they would ever last long enough to do so!
Baked Chicken Taquitos – The “Non-Spicy” Version
- 3 oz of cream cheese, softened
- 1 cup of chicken, shredded
- 1/2 – 1 Tbsp. taco seasoning
- 1/4 cup salsa, mild
- 1 cup shredded Mexican cheese
- 1/2 – 1 Tbsp. cilantro, chopped
- Flour tortillas
- Cooking spray
- Kosher salt
Preheat oven to 425 degrees. Line a cooking sheet with a piece of parchment paper.
In a large bowl, mix all the ingredients up to the flour tortillas together. Place a couple tablespoons of the filling about an inch up from the bottom end of a tortilla, and roll it up as tightly as possible.
Place the rolled tortillas, seam side down on a baking sheet; you don’t want the taquitos to be touching each other. Spray the top of the tortillas lightly with cooking spray and sprinkle with kosher salt.
Bake at 425 degrees for 15 – 20 minutes or until the tops of the tortillas become golden brown.
Baked Chicken Taquitos – The “Original”
- 3 ounces cream cheese, softened
- 1/4 cup green salsa
- 1 Tbsp fresh lime juice (juice from half a lime)
- 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. onion powder
- 2 cloves garlic, minced
- 3 Tbsp. chopped cilantro
- 2 Tbsp. sliced green onions
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican flavored cheese
- Small flour or corn tortillas
- Kosher salt
- Cooking spray
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
At this point, you can refrigerate the mixture if you’re doing these in advance.
If you’re using corn tortillas, working with a few tortillas at a time. Heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
**To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Source: Adapted from Our Best Bites; Recipe found at Pennies on a Platter