Baked Creamy Chicken Taquitos
The ultimate comfort food, Baked Creamy Chicken Taquitos are crispy, creamy, and packed with flavor. Perfect for an easy weeknight dinner or a fun gathering, these taquitos will satisfy your cravings and leave everyone wanting more!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1/3 cup Cream Cheese
- 1/4 cup Green Salsa
- 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 Pepperjack Cheese
- 12 small Corn or Flour Tortillas (we liked flour better)
- Kosher Salt
- Cooking Spray
Instructions
- Preheat your oven to 425 degrees Fahrenheit. This temperature is perfect for getting that golden, crispy finish on your taquitos. While the oven heats, line a baking sheet with foil for easy cleanup and lightly coat it with cooking spray.
- In a microwave-safe bowl, heat the cream cheese for about 20 to 30 seconds. You want it soft and easy to stir, which will help in combining with the other ingredients.
- Add the green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder to the softened cream cheese. Mix them until well combined, creating a flavorful filling.
- Next, fold in the chopped cilantro, sliced green onions, shredded cooked chicken, and grated pepperjack cheese. Make sure everything is evenly mixed, ensuring that every bite is packed with flavor.
- This filling can be made ahead of time! If you prefer, cover the mixture and keep it in the fridge until you’re ready to assemble the taquitos.
- Now, let’s prepare the tortillas. If you’re using corn tortillas, they can be a bit tricky to roll. Heat a few at a time in the microwave until they're soft enough to bend without cracking—this usually takes 20 to 30 seconds. Placing them between damp paper towels helps.
- Once your tortillas are warm and pliable, take about 3 tablespoons of the chicken mixture and place it in the lower third of a tortilla. Make sure to keep it about half an inch from the edges. This helps with rolling.
- Roll the tortilla tightly around the filling. Place it seam-side down on the baking sheet, making sure they are not touching each other to ensure even cooking.
- Before placing the baking sheet in the oven, spray the tops of the rolled taquitos lightly with cooking spray and sprinkle some kosher salt on top for added flavor.
- Pop the pan in the oven and bake for about 15 to 20 minutes. They’re ready when they’re crisp and the ends start to turn golden brown. This is where the magic happens!
- Once baked, remove them from the oven and let them cool slightly before serving. They are excellent when dipped in salsa, sour cream, guacamole, or even Tomatillo Dressing.
- For a complete meal, serve alongside some black beans and a side of Cilantro Lime Rice. Enjoy your delicious Baked Creamy Chicken Taquitos!
Notes
- Tip 1: Store any leftover taquitos in an airtight container in the fridge for up to three days. They can be crispy again if reheated in the oven for a few minutes.
- Tip 2: You can freeze unbaked taquitos. Just assemble them, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a zip-top bag for future meals.
- Tip 3: These taquitos go fabulously with a side of Cilantro Lime Rice or a fresh salad to balance the richness of the filling.
- Tip 4: Consider making a larger batch of the filling and freezing it for quick meals in the future. Just thaw and roll as needed!
- Tip 5: Don’t hesitate to add your favorite spices or herbs to the filling for a personal touch. Experimenting can lead to some amazing flavor combinations!