Baked Chicken Taquitos
User Reviews
5
Baked Chicken Taquitos
Description
The Baked Chicken Taquitos recipe centers around a creamy filling that blends softened cream cheese, salsa, lime juice, and spices such as chili powder, cumin, onion powder, and garlic with cooked shredded chicken. Fresh herbs, including cilantro and green onions, enhance the mixture. This filling is rolled tightly in soft flour tortillas, which are baked at high heat to produce crisp, golden exteriors. Brushing the taquitos with vegetable oil before baking adds to their crispness. Baking rather than frying creates a lighter texture while keeping the taquitos crispy.
The flavor profile strikes a balance between creamy and tangy, with a mild heat from chili powder and a fresh herbal kick. The Monterey jack cheese melts mix smoothly with the chicken cream cheese filling, enriching the overall taste and texture.
These taquitos can be served immediately after baking, making for a handy finger food or appetizer. They could also complement casual meals or party platters. The freezing instructions allow for convenient make-ahead preparation; frozen taquitos can be baked straight from the freezer to regain their crispness without frying.
Ingredients
Filling
- 3 ounces cream cheese softened
- 1/4 cup salsa
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon chili powder prepared
- 1/2 teaspoon cumin ground
- 1/2 teaspoon onion powder
- 2 cloves garlic minced
- 3 tablespoons cilantro chopped
- 1-2 green onions chopped
- 2 cups chicken shredded, cooked
- 1 cup Monterey jack cheese shredded
- 12 flour tortillas soft taco sized
- 1 tablespoon vegetable oil
Instructions
To prepare and eat immediately
- Preheat the oven to 425˚F.
- Line a baking sheet with parchment paper.
- Mix together the filling ingredients in a large bowl until thoroughly combined
- Heat the tortillas in the microwave until soft and pliable, and keep warm (I use a tortilla warmer)
- Spoon filling down the middle of each tortilla and roll up tightly.
- Place seam-side down on a baking sheet and repeat with remaining filling/tortillas.
- Brush the taquitos with vegetable oil and sprinkle with a pinch of kosher salt.
- Bake 15-20 minutes, until crisp and golden.
- Devour.
To Freeze
- Place the baking sheet in the freezer and chill until taquitos are frozen.
- Transfer to a freezer safe zip top bag, and place back in the freezer.
To bake from frozen:
- Preheat the oven to 425˚F.
- Remove desired number of taquitos from the freezer and place on a parchment paper lined baking sheet.
- Bake for 20-25 minutes until crisp and golden.
- Devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12taquitos
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 332mg | 14% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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