Mmm, baked chicken taquitos! This is one of my go-to meals when I am making dinner for a large crowd. Sometimes I add in quesadillas and extra sides to the meal if there are some big eaters in the group. I have been making these taquitos for years now, and they are always a hit. Baking taquitos is so much better than frying them – it is much healthier and there is barely any mess to clean up! These taquitos are filled with a slightly spicy and creamy chicken mixture. They are absolutely amazing. I usually serve them with some chips, salsa, sour cream, and avocado (or guacamole) on the side. If you don’t have time to make the homemade salsa, just use a good jarred salsa in its place. This meal is fairly quick and easy – and absolutely delicious! Enjoy.
Recipe for Baked Chicken Taquitos
3.5 ounces of cream cheese, softened at room temperature
3 Tbsp. of your favorite jarred salsa
1/2 Tbsp. of freshly squeezed lime juice
1 tsp. of chili powder
1/2 tsp. of cumin powder
A pinch of cayenne pepper
2 cloves of garlic, minced
1 1/4 cups of grated cheese (I usually use a blend of pepper jack & cheddar)
2 cups of cooked chicken, shredded
10 flour tortillas (6-inch)
Cooking spray or olive oil
Coarse sea salt
Avocado, salsa, sour cream (for serving)
n a large bowl, mix together the cream cheese, super salsa, lime juice, chili powder, cumin powder, cayenne pepper, garlic, cheese, and chicken. Mix until ingredients are well incorporated.
Line a baking sheet with foil and preheat the oven to 425 degrees.
Heat the tortillas in a microwave for several seconds to allow them to soften so they are easy to work with. Spread 3 Tbsp. of the mixture down the middle of one tortilla, then roll the tortilla tightly. Continue filling tortillas until you have used all of the mixture. Place each one on the prepared baking sheet. Lightly oil or spray the tops of the taquitos with oil or cooking spray. Then sprinkle the tops of each one with just a tiny amount of coarse sea salt. Place in the oven and cook for 15 – 20 minutes. Watch carefully so that they do not burn!
Recipe Source: Annie’s Eats