Baked Chicken Taquitos

Baked Chicken Taquitos from Very Culinary

by Amy Flanigan on January 31, 2012 · 34 comments

I say who needs the Superbowl as an excuse to do away with forks and spoons…I have enough snacks bookmarked to last me an entire year. I can’t keep up!

And it doesn’t help when I find something I really like, and then make it a couple four times, getting in the way of trying others.

Over here, making something several times is a big deal. So you better believe these were good. And they’re bigger than you’d think. I was skeptical the first time, which led me to doubling the recipe. But served with some refried beans or salad, 12 is plenty for two adults and two kids.

If you decide to make these for a crowd, then I recommend tripling the recipe. They won’t last long.

Baked Chicken Taquitos
Makes 12 taquitos
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
• 3 ounces cream cheese, softened
• 1/4 cup salsa (green or red)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped parsley
• 2 scallions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded pepper jack cheese
• 12 (6 inch) flour tortillas
• kosher salt
• cooking spray

Directions
Preheat your oven to 425 degrees. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.

In a large bowl, combine all the ingredients (except the tortillas.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!)

Bake for 20-25 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

(adapted from Pennies on a Platter)

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Leave a Comment

{ 34 comments… read them below or add one }

Joana January 18, 2014 at 6:05 am

Hi! I have a question, since I’m not familiar with all the US products(live in the UK at the moment): when you say salsa as an ingredient, is it the same as tomato puree ? Or what exactly does that salsa refer to ? (preferably-buying products or in making it ?

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Amy @Very Culinary January 18, 2014 at 9:29 am

Hi Joana – salsa is a tomato based Mexican sauce, used as a dip. It’s a mixture of tomatoes, peppers, onions, and spices and comes in a variety of heat (mild, medium, and hot), typically sold in jars. You might want to Google it to get a visual and then see if you can find it in a grocery store near you. Good luck!

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Joana January 19, 2014 at 5:26 am

Oh, I get it now. I know it, but didn’t make the connection to it. I’m more in the habit of having it with Doritos, not use it as an ingredient. Anyway, thank you for the quick reply. I will definitely have to make this recipe!

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Karolyn November 27, 2013 at 10:04 am

Can you use corn tortillas?

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Amy @Very Culinary November 27, 2013 at 10:57 am

I’ve never made them that way, but I can’t see why not. Just make sure they are of high quality and you soften them in the microwave just slightly so they’ll roll without breaking up.

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Laurie February 19, 2014 at 1:45 pm

FWIW: I used corn tortillas and they def need to be put in the microwave longer than if you use flour tortillas but they worked perfectly! I wet a paper towel and lay one under a few tortillas then lay another wet paper towel on top and nuke for maybe a minute, flip over and another 30 seconds to a minute so they’re steamy. They will stick together as they cool off so only do a few at a time, then do more as you need them. Delish!

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Julie March 6, 2013 at 3:25 pm

These are so good! I first ace across these on Our Best Bites- I think they are the original baked taquitos developer.

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Amy February 11, 2013 at 11:46 am

Mmmmm!! These look & sound delicious! I’m planning on making them for a birthday party on Sat but would love to make & freeze them before hand to save time. I have a few questions I’m hoping you can answer & help me with :) I read that you said I can make them 2 days in advance. Could I make them more like 3-4 days in advance or no? Also, when I wrap them in plastic to freeze, do I wrap them all seperately? One last question, do I spray with oil & salt them while still frozen before I pop them in the oven??

Ah. Sorry for all the questions. I’m a perfectionist when I’m in the kitchen so I want to make sure they turn out as well as they look! ;)

Thanks!!!

Reply

Amy February 11, 2013 at 11:58 am

Hi Amy – no problem! You can absolutely make them a week beforehand if you’re freezing them.

Roll them up, place on a baking sheet, then flash freeze for 20 or so minutes until they’re set, then place all of them in a big freezer-safe plastic bag and freeze completely (no need to wrap individually or thaw before baking.) And yes, spray and sprinkle the salt while frozen, before popping them in the oven (but not before flash freezing.)

Hope that all made sense. Enjoy!

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Amy February 11, 2013 at 4:19 pm

Thanks for the tips. That helps a lot!!! I’m going to make them tomorrow :)

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Amy February 13, 2013 at 12:53 pm

I forgot to ask… Does the cooking temp change if I bake them from frozen? And how long do you think?

Thx!!!

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Amy February 13, 2013 at 12:56 pm

Nope, nothing changes! Still 425 degrees for 20-25 minutes. :D

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Babs November 13, 2012 at 4:26 pm

Wow, delicious. Came home from work and our daughter had these hot and ready to eat. She also made guacamole. Really yummy. Thanks for sharing this recipe. It’s pinned in my stuff now. : )

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Michaley September 16, 2012 at 6:00 pm

These sound delicious! Is there a big difference if you don’t use the cream cheese?

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Amy September 16, 2012 at 6:12 pm

I couldn’t say. I’ve only made them with the cream cheese. I imagine without it though, you’d need something else to bind the ingredients together.

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Tiffany July 22, 2012 at 3:55 pm

These look amazing! I was wondering though, have you ever tried to make these and then freeze them for another time? My husband works crazy hours and I’ve started “freezer cooking” and have several different meals that he can just take out and reheat.

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Amy July 22, 2012 at 4:01 pm

Greetings Tiffany – YES, they freeze really well! I usually double the recipe, so I always have some on hand.

Roll them up, then flash freeze for 20 or so minutes until they’re set, then place in plastic wrap and freeze. No need to thaw before baking – just remember to spray and sprinkle the salt. You’ll love them.

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Stephie @ Eat Your Heart Out March 3, 2012 at 5:44 pm

Yum, these looked good. I like that they’re baked, too!

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Dana Smith February 5, 2012 at 5:54 pm

Made these today for the Superbowl. I made the mistake of using low carb tortillas (not good!). I’ll definitely try them again using full-calorie FLOUR like the recipe says because I really liked the filling. I might add a little Greek yogurt or sour cream to the chicken mixture, just to give it a little more creaminess…

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Bonnie Banters February 4, 2012 at 10:48 am

These sound fantastic! Can’t wait to make them! Thanks!

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Rachel February 2, 2012 at 1:52 pm

I’ve had these when I crashed at Amy’s pad, and ZOMG I love these. THANK YOU for posting the recipe!!!!!!

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Mom February 1, 2012 at 3:09 pm

These look really good, but I would have to eliminate the cumin, chili powder and probably the cilantro for the other half that lives with me. It won’t be the same……

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Stephanie February 1, 2012 at 2:55 pm

I LOVE taquitos, and these look soooo good. I’ll have to find a time to give these puppies a shot.

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Joanne January 31, 2012 at 8:20 pm

I know how prestigious the “make-again” title is in the food blogging household. This must be the best thing since sliced bread!

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myfudo January 31, 2012 at 6:14 pm

These Chicken treats are good for any kind of parties…Easy to prepare and I bet, everybody will love this. Thank you for sharing…

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Jen January 31, 2012 at 11:47 am

These look super yummy. Definitely one I will print out and try.

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the wicked noodle January 31, 2012 at 10:36 am

I just love taquitos! Anything hand-held that you can dip into something yummy gets my vote. These would be great to use up leftover chicken!

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Andrea January 31, 2012 at 10:11 am

Wow! Thanks for dinner tonight!

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Tara January 31, 2012 at 8:57 am

OMG, thank you for this! I love taquitos and can’t wait to try these. I just love your blog!!

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Bev Weidner January 31, 2012 at 8:54 am

O.M.G.Y.E.S.

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Sippitysup January 31, 2012 at 8:47 am

I like to think of the super bowl as an excuse to USE forks. GREG

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Eliana January 31, 2012 at 8:32 am

I can totally enjoy these any time of year. And this they are baked and not fried, I don’t have to feel guilty about stuffing my face with them.

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Jenna January 31, 2012 at 8:17 am

Oh man, Amy. Your snacks have been blowing me away. And to make something 4 times? As a food blogging-type person, I know exactly what a huge endorsement that is!

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pam January 31, 2012 at 7:37 am

I am always looking for yummy ways to use cooked chicken!!

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