Baked Creamy Chicken Taquitos

Y'all know I love me some mexican food, right?  Looove it!  It's my absolute favorite!  So, while I was searching for recipes the other day,  I came across this recipe at Our Best Bites, I was dying to try it.  My sister had seen it too and said her family loved it.  I made them the other night and I loved them so I thought I'd share it with y'all today.  After all, Cinco de Mayo is a little over a month away, right? 

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa (I used regular salsa)

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C grated pepperjack cheese



small corn tortillas or flour (I used both)

kosher salt

cooking spray





Heat oven to 425. 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 granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.  You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (I heated mine up in a frying pan - about 10 seconds on each side). 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 2-3 T 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.

You can see by looking at the first few I made (on the left), that I forgot to heat up the corn tortilla before I rolled it.  Therefore, they all cracked while baking.  Be sure and heat up your corn tortillas before you roll. 

Hubby and I really enjoyed this healthier version of taquitos.  I liked both the corn and flour tortillas, but I think the flour ones were the best.  Very yummy, even though I cooked them a little too long.  Of course, I served with my favorite guacamole.  MMMM! 

Don't these look good all plated up with the side of guac sour cream?  Nice, huh?  Yes, I totally stole borrowed Sara's (from Our Best Bites) pretty picture of her taquitos, served on her pretty painted plate.  Truth be told, my version was served on Bounty Paper Towel with a ginormous reasonable side of guac while sitting on the couch watching a movie with Hubby.  I didn't think that would make a pretty picture. 

Have a good day!