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Baked Creamy Chicken Taquitos

December 24, 2016 By msmart 8 Comments

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

My family could survive on Mexican food alone. And I’m talking any incarnation or Americanized version — street tacos, fajitas, queso, enchiladas, nachos, you name it.  For a quick fix at home, these baked chicken taquitos are a new gold standard around here. They tend to disappear off the cooling rack, so now I make a double recipe and freeze single servings for after-school snacks or last-minute dinners. Once they cool, portion them out into servings that work for you and put them in freezer bags. Complete no-brainer.
Baked Creamy Chicken Taquitos

Rotisserie Chicken Filling

I also use this filling for my green enchiladas. I’ve adapted it from the memory of eating something similar with my college roommate at her parent’s home many moons ago. The combination of green chiles and a round, creamy sauce is such a win-win. And here, it’s so easy to accomplish with cream cheese, jarred green salsa (I use Trader Joe’s brand) and some shredded chicken. You can make it even easier on yourself by shredding a rotisserie chicken. It will take you five minutes to mix up the filling and just a few more to fill and roll the tortillas. But, totally worth it when warm taquitos hit the table (that is, if they didn’t disappear).

Tortilla Tip

One tip: If your tortillas are dry or stiff, they will tear when you roll them. I like to use soft, store made flour tortillas from Central Market or H-E-B or thin grain-free and gluten-free Siete Foods tortillas. If you find that the tortilla is tearing when you try to fill it, sprinkle a little water on them and microwave for 10-15 seconds. Fill immediately before the tortillas have a chance to cool. Then place them seam side down on your baking sheet. A small amount of filling goes a long way, you want to make sure the tortilla can wrap around the filling without it oozing out of the taquito in the oven.

Baked Creamy Chicken Taquitos

Print Recipe

Creamy Chicken Taquitos

To make this qualify for a "Meatless Monday" dinner, fill the tortillas with refried pinto beans, cheese and chilies. To make it gluten-free, use your favorite gluten-free tortillas. Resist the temptation to buy pre-shredded cheese that's coated with anti-caking powder -- grating your own cheese is the way to go. For the shredded chicken, use a whole chicken cooked in a Crock Pot, a rotisserie chicken or a poached whole chicken breast. Serve with sour cream, salsa and guacamole.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Mexican
Servings: 12 taquitos
Author: Marcia W. Smart

Ingredients

  • 3 cups shredded chicken
  • ½ block cream cheese at room temperature
  • 1 cup shredded jack cheese
  • 1 cup mild green salsa such as Herdez or Trader Joe's
  • 4 oz can mild green chiles
  • 3 green onions white and green parts sliced thin
  • 1 cup cilantro leaves if you don't like cilantro, leave it out
  • 12 corn or flour tortillas soft tortillas work best
  • 1/4 cup avocado oil

Instructions

  • Preheat oven to 400 degrees.
  • In a medium-size mixing bowl, stir together the shredded chicken, cream cheese, jack cheese, green salsa, chiles, green onions and cilantro.
  • Fill each tortilla with 1/4 cup chicken mixture. Spread the mixture in a line close to one edge of the tortilla and tightly roll the tortilla into a taquito.
  • Place the taquito seam side down on a baking sheet. Brush the taquito with oil (I like to use organic avocado oil, but extra virgin olive oil works also). The oil gives the taquitos a crispy exterior when they roast in the oven
  • Bake for 20 minutes until slightly brown and crispy on the edges. Serve with salsa, sour cream or guacamole.

Filed Under: All Recipes, Appetizers and Snacks, Dinner, Freezer Friendly, Gluten-free/Gluten-free adaptable, Poultry Tagged With: chicken, cilantro, cream cheese, creamy, freezer meals, green chile, rotisserie chicken, taquitos

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Comments

  1. Kelli Williams

    February 25, 2019 at 1:25 pm

    Marcia, could you make these ahead of time and freeze them? Would you coat with the oil before freezing then bake as directed? And would you bake from frozen? Thanks so much! This looks like a great recipe!

    Reply
    • msmart

      February 25, 2019 at 2:10 pm

      Yes! After you fill and roll the tortillas, lay them out on a sheetpan. Put them in tight rows so they don’t open. Once frozen, transfer to a freezer bag. Once you’re ready to cook, place the frozen taquitos on a parchment paper lined sheetpan, brush with oil and bake as directed. This recipe works best with soft flour tortilla FYI! Or Siete grain-free… corn tortillas tend to tear and break more easily.

      Reply
      • Kelli Williams

        February 26, 2019 at 2:16 pm

        Thanks so much! I love having make ahead items on hand.

        Reply
  2. Lisa Thielemann

    October 29, 2019 at 11:32 pm

    When you freeze one or two taquitos…how do you thaw them out? Or straight in the oven? Thank you!

    Reply
    • msmart

      October 30, 2019 at 12:27 am

      Straight into the middle of the oven! And just add 5-10 minutes to the cooking time… Hope you like them!

      Reply
  3. Liz Chalmers

    August 25, 2020 at 1:55 am

    Thanks, Marcia, for this great recipe! My family loves these taquitos. I make then with GF Siete tortillas. I soften each tortilla in the microwave under a wet napkin for 5-7 seconds to make the tortillas more pliable, reducing the possibility of tears. I make an entire batch and freeze the remaining “baked” taquitos. Great the second time around, too!

    Reply
    • msmart

      September 13, 2020 at 6:17 pm

      Don’t think I ever responded to this! Love these tips!! And wish I had a batch of these in my freezer right now…

      Reply

Trackbacks

  1. Simple Chicken Taquitos says:
    October 11, 2018 at 8:37 pm

    […] follow and offer great variety. Also love that she’s in my hometown of Houston! Here are her Creamy Chicken Taquitos  – I definitely recommend getting your hands on the Siete tortillas – the regular […]

    Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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