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Creamy Chicken Filling in a Baked Tacquito
Baked Chicken Taquitos are one of the meals that are easy to make and taste just like you are in a Mexican Restaurant. Taquitos are like mini tacos all rolled up ready to eat. Okay, the ingredients are bit different than regular tacos, but you get the idea.
These baked chicken taquitos have a creamy, cheesy filling with just the right amount of spice. The filling can be made ahead of time and then the taquitos can be assembled just before baking.
The baking allows a crisp tortilla but none of the added fat you find with the traditional fried taquito.
I used traditional corn tortillas for this dish. You could choose to use flour tortillas as well. Flour tortillas tend to be just a bit thicker than corn and will offer a slightly different flavor.
Corn tortillas are very crumbly when you roll them. In order to prevent cracking place 3-5 tortillas between two damp paper towels. Microwave between 15-20 seconds. You just want them warmed. Remove from microwave, but leave in the paper towels. Remove one at a time and add filling and then roll up.
Place rolled, filled tortillas on a lightly sprayed cookie sheet with the seam side down. If I butt them against the end of a cookie sheet and then tightly next to each other they won’t unroll. The tortillas don’t stay warm for very long so work fast and in small batches.
When done rolling, bake in a 350 degree oven for 15-20 minutes. You want the tortillas just slightly browned and the filling warmed through. Serve with sour cream, salsa, and guacamole.
- 8 oz cream cheese at room temperature
- 1 cup shredded cheddar cheese
- 3/4 cup chili verde sauce
- 1/2 teaspoon cumin powder
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked chicken shredded
- 1/4 cup chopped fresh cilantro
- 12-15 corn tortillas
Stir cream cheese in a large bowl until smooth and creamy. Stir chili verde sauce, and cumin powder.
Stir in shredded cheeses, chicken and cilantro.
Wrap 3 tortillas at a time in a paper towel and microwave for 10-15 seconds, until tortillas are pliable.
Place filling on each tortilla and roll up. Place on a baking sheet seem side down.
Bake in a preheated 350 degree oven for 20 minutes until mixture is warmed through.
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12 Comments
Krissy Allori
October 16, 2018 at 6:28 pmI’m literally salivated right now. The salsa verde is such a great addition that adds so much flavor!
Casey the College Celiac
May 15, 2017 at 11:31 amI never would’ve thought to use cream cheese in taquitos but I bet it makes for a super creamy dinner!
Rebecca @ Strength and Sunshine
May 15, 2017 at 3:29 amI’ve been meaning to make some taquitos! Such a fun dish!
Elizabeth
May 14, 2017 at 11:50 pmMmmm these sound amazing, and I think they’re something that would totally impress my kids! That’s one of this week’s evening meals sorted, thanks! 🙂
Amanda
May 14, 2017 at 4:20 pmMy family would love these. I especially like that they are baked and gluten free. A double win for me!
Bintu - Recipes From A Pantry
May 14, 2017 at 7:24 amThese look so tasty, loving the chilli verde sauce addition
Kathy
May 14, 2017 at 7:41 amThe chili verde sauce does add some great flavor!
Erin @ Miss Scrambled Egg
May 20, 2015 at 3:45 amOoh, these look delicious. I’ve only had the freezer taquitos. I bet these ones are a million times better. 😀
Kathy
May 20, 2015 at 4:56 amAnything homemade is always better!
Rachelle @ Beer Girl Cooks
May 18, 2015 at 8:00 pmI’m not sure I’ve ever had a taquito before either. I love tacos and guacamole though! These sound like something I need to try very soon! And since they are baked rather than fried I don’t have to feel guilty about it!
Kathy
May 20, 2015 at 4:57 amYou must give them a try!
Cathleen @ A Taste Of Madness
May 18, 2015 at 6:50 amI can’t believe I have never made taquitos before! I’m not even sure I have even tried them before. This sounds fabulous!