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.
My Mexican shredded chicken is perfect for using in the filling!
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.
Serving suggestions
Serve these delicious baked taquitos with a side of homemade refried beans and some cilantro lime rice.
You might also want to check out these black bean flautas!
Baked Chicken Taquitos
Ingredients
- 8 oz cream cheese (at room temperature)
- 1 cup shredded cheddar cheese
- ¾ cup chili verde sauce
- ½ teaspoon cumin powder
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked chicken (shredded)
- ¼ cup chopped fresh cilantro
- 12-15 corn tortillas
Instructions
- 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.
Nutrition
Krissy Allori says
I'm literally salivated right now. The salsa verde is such a great addition that adds so much flavor!
Casey the College Celiac says
I never would've thought to use cream cheese in taquitos but I bet it makes for a super creamy dinner!
Rebecca @ Strength and Sunshine says
I've been meaning to make some taquitos! Such a fun dish!
Elizabeth says
Mmmm 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 says
My family would love these. I especially like that they are baked and gluten free. A double win for me!
Bintu - Recipes From A Pantry says
These look so tasty, loving the chilli verde sauce addition
Kathy says
The chili verde sauce does add some great flavor!
Erin @ Miss Scrambled Egg says
Ooh, these look delicious. I've only had the freezer taquitos. I bet these ones are a million times better. 😀
Kathy says
Anything homemade is always better!
Rachelle @ Beer Girl Cooks says
I'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 says
You must give them a try!
Cathleen @ A Taste Of Madness says
I can't believe I have never made taquitos before! I'm not even sure I have even tried them before. This sounds fabulous!