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I tried these Creamy Chicken Taquitos during my first year of blogging and they have appeared on our weekly menu many times since then! You can play around with the flavors to suit your tastes and they are a great way to use up leftover cooked chicken.
I really like The Girl Who Ate Everything‘s website. Just about every recipe I’ve tried of hers (and there are many of them floating around, thanks to Pinterest) has been a winner. Last night for dinner we had baked chicken taquitos and the were so yummy! I used flour tortillas instead of corn, because that’s what I prefer, especially if you are baking instead of frying them. I was afraid they would be too spicy for the boys, so I used cheddar jack cheese for their rolls. Serve with rice and beans for a complete meal. Even with the cilantro and onions, my boys ate them up!
Baked Creamy Chicken Taquitos
Creamy Chicken Taquitos
Servings: 0
Ingredients
- 1/3 cup 3 oz cream cheese
- 1/4 cup salsa verde
- Juice from 1/2 lime
- 1 packet of taco seasoning OR
- 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 pepper jack cheese or Colby jack to cut down the spiciness
- 12 flour tortillas
- cooking spray
Instructions
- 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.
- 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.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
I serve these creamy taquitos with these easy Crockpot Refried Beans for a super easy meal!
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
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Mandy says
These look great! They are definitely going on the menu this week!
Nicole Burkholder says
Let me know how you like them! 🙂
Juggling Real Food (@JugglngRealFood) says
Cream cheese and sour cream make everything taste better. I’m looking forward to making this recipe soon. Thanks for the cheese tip. My boys like their food rather bland. Funny though……..baby girl likes a little spice.
Easy Peasy Life Matters says
These sound DIVINE!!! I’m pinning for sure! Thanks for sharing on Let’s Get Real 🙂
The Peaceful Haven says
These look wonderful…thanks for the cooking inspiration!
Hadia says
This really looks delicious. Glad to have found your blog.
Nicole Burkholder says
Welcome! And I’m sitting down to a plate of these right now after posting them again today 🙂
Bethany says
This all looks so yummy!
Nicole Burkholder says
Thanks, it was! 🙂 I’ll be sharing the recipe for the beans in a couple days. I can’t believe I made these a long time ago and then forgot about them! Some people will think the sour cream on the beans and rice is gross, but that’s how I like my “Mexican food” 🙂