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Baked Chicken Taquitos

Baked Chicken Taquitos

Olé! The Comfort of Cooking is spicing up lately with a week full of delicious dishes – and on Friday, an icy cold cocktail – to ring you into Cinco de Mayo! These creamy, cheesy chicken taquitos are the newest addition to our dinner menu that doesn’t last longer than a day in the house. Given how quick, easy and delicious they are, I think you’ll find the same can be true for you!

Tortillas and Cheddar

Just wrap up a mixture of shredded chicken, cheese, salsa, cream cheese, lime juice and spices in a warm tortilla, and bake. You can add corn, black beans or chopped green chiles to the mix. Use ground beef or turkey instead of chicken, or a mix of cheeses instead of just cheddar. The options are endless!

Chicken Taquitos Recipe

Good news for you foodies who like to make and freeze in advance, too. Prepare these ahead of time, cover and freeze ‘em up to two days. Bake according to the same directions, but they may need to keep cooking for a little longer than 15 minutes. Oh, the agony!

Baked Chicken Taquitos Recipe

Though I made these for dinner originally, I also made them with smaller (4-inch) tortillas, which you can find at Target, as appetizers for a get-together. These tasty chicken taquitos are super versatile and va-va-voom DELISH for a weeknight dinner where you wanna change things up, or to celebrate Cinco de Mayo this weekend with a scrumptious treat!

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Print Recipe

Baked Chicken Taquitos

Yield: Makes about 12 taquitos (3-4 servings)

Ingredients:

3 ounces cream cheese, softened

1/4 cup salsa

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon onion powder

2 cloves garlic, minced

3 tablespoons chopped cilantro

1-2 green onions, chopped

2 cups shredded cooked chicken

1 cup shredded sharp cheddar cheese

10-12 6-inch flour tortillas

Cooking spray

Sour cream, optional

Additional salsa, optional

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine all ingredients listed before tortillas. Mix thoroughly until well combined.

Warm the tortillas in the microwave to soften, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray.

Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and additional salsa, if desired.

Enjoy!

Adapted from Fake Ginger


72 Comments

Comments

  1. Loving all these cinco de mayo flavours! We love these type of Mexican flavours in our house but we should probably extend our repertoire beyond tacos and fajitas. This is definitely a great one try. Thanks for a delicious looking recipe!

  7. These look great! I wonder if they would be just as good without meat or with a vegetarian “chicken”. Can’t wait for Friday’s cocktail recipe! ;)

  8. Seriously yum! I am all about baking normally fried Mexican favorites and it sounds like you did a super job here! :)

  16. so funny- I was just thinking yesterday that rolled tacos would be a good thing for my son to make for his blog! These look wonderful!

  24. you’re on a Mex kick lately… i wish i was your friend and neighbor. I love Mexican food and your pictures just make me salivate even more for it.

  28. I crave Mexican food about 95% of the time. These look great! Love that they are baked & not fried :)

  30. I love that they are baked. They look absolutely awesome. I’m going to search our grocery stores for the 4″ fajita shells…I can hardly wait for Target to come to Canada (2013 they say).

  32. I just made some taquitos from another bloggers post, but that does not mean I will not try another version. Yours do look tasty and the best thing is how they bake up nice and crisp! Tex Mex is always welcome here-yum!

  40. I love how this type of dishes gets people together. Everyone stretching their arms out across the table shouting “hand me the wrappers!” plus, they have endless possibilities. they never look as splendid as yours though ;)

  44. OMG!!! I absolutely love this idea. I make fried taquitos all the time. I love this recipe bc “no oil” needed. As it it I try to use a little, but when frying it’s kinda hard. I’ll be making these next week! Thanks a bunch!

    Oh yeah by the way….I’m planning my daughters farm theme 1st bday party any thoughts on other dishes I could make ahead of time. Parties could be kinda hectic. rjennie33@yahoo.com

  55. These look so yummy! I am thrilled that they are baked, so now I want feel as guilty when I have them and it is great that you can freeze them!

  56. Oh, my…another fabulous idea for Cinco de Mayo!!! These look delicious…my family would love your version, Georgia!

  60. OOH! Yummy! Just yesterday I was telling my husband I wanted to make taquitos, which I’ve never made before. Today I made carnitas but made enough tortillas so that I could make something else with them. I’ll definitely be making these! I’ll let you know how they turn out. :D

  63. OH MY GOD! The caps are needed here. I just made these and they are AMAZING. I’ve never had taquitos before now and this is the only recipe I’ll ever use. It’s perfect. I left out the salsa just because I don’t like it and used powdered onion and garlic because I was lazy and they’re still super yummy! And I covered the chicken in Tony Chachere’s before I cooked it to make it really spicy. I’ve been craving fried tortillas lately (who does that? It was weird) and this took care of that craving! The husband loved them too. Thank you so much! :)

  67. Just curious, when making ahead & freezing. Do you bake them first a bit or just put right into the freezer after assembling?
    How do they hold up? the tortillas don’t get hard & crispier than normal?

    • Georgia — April 30th, 2013 @ 2:34 pm

      I wouldn’t recommend baking in advance of freezing. The tortillas will harden a bit from being in the freezer, but just defrost them in the fridge before baking.

  68. These look delicious! I have type 1 so I love finding diabetic friendly recipes plus my husband and I just love mexican food! Thanks for sharing, I can’t wait to try it :)

  69. We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!

  70. What a tasty recipe! I made this during the week and my family loved it. It was simple, hearty and you couldn’t just have one. We added more ingredients as suggested in the beginning, like the corn and hot chilies for heat, and cheated a little by using Kraft’s Tex Mex shredded cheese blend. Thanks for the recipe, it’s definitely something I’ll come back to :-)

  71. Heya i’m for the first time here. I found this board and I find It truly useful & it helped me out a lot. I hope to give something back and aid others like you aided me.

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