Thursday, October 20, 2011

Baked Creamy Chicken Taquitos

Oh goodness...I just made these for dinner tonight and they are A.M.A.Z.I.N.G!!!!  I had the day off today so I had these grand plans of feeding my family at a normal time and then relaxing in front of the t.v.  I was a little worried because at 6:00pm, I hadn't even taken the chicken out of the freezer yet!  We have cut back a TON on how much we eat out so I didn't even want that option to go through my head.  I remembered seeing this recipe on Pinterest (my newest obsession) and also remembered my friend trying it on her family.  While I was cooking the chicken, I started the cream cheese sauce that is mixed with the chicken.  This meals comes together very quickly and is actually very filling.  I made some Spanish Rice to supplement the meal but I really didn't have to.  The first words out of my husband's mouth after trying these were "This is a definite keeper!"  I love hearing that!!


1/3 cup (3 oz) cream cheese
1/4 cup green salsa 
1 T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 T cilantro, chopped
2 T green onion, chopped
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
About 12 small flour or corn tortillas (we used flour and they were great)
Kosher Salt
Cooking Spray

Preheat the 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's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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.

Place 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 or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
**Here are the changes that I made.  I omitted the cilantro all together.  I am not a huge fan.  Sometimes it can really overpower the dish if you put in just a little too much.  I accidentally added 2 cups of pepperjack cheese because I misread the original recipe.  If you like the extra cheese then go ahead and increase it to 2 cups.  We loved it.  I did not add Kosher Salt to the top of the taquitos like it suggested and we didn't miss it.


  1. My family loves these. They are so yummy!

  2. They've become a keeper at our house as well. I freaking love Pinterest! Any recipe that is good and not hard to make is like a revelation.