Baked Chicken Taquitos
User Reviews
5
27 reviews
Excellent
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Tex-Mex
Baked Chicken Taquitos
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Corn tortillas are filled with a vibrant, creamy chicken filling, rolled up nice and neat and baked until deliciously crispy. This is how you do delicious Mexican comfort food! Perfect for parties or a weeknight dinner. Makes 12 taquitos.
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Ingredients
- 2 1/2 cups cooked, shredded chicken breast
- 12 inch corn tortillas
- 1 1/2 Tbsp canola oil divided
- 1/2 cup yellow onion finely chopped
- 1 clove garlic minced
- 6 Tbsp salsa verde
- 3 oz cream cheese diced into 1-inch pieces, regular or light
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin ground
- 1 Tbsp lime juice fresh
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp cilantro chopped
- 1 cup Monterey jack cheese shredded
Instructions
- Preheat oven to 425 degrees. Heat tortillas in a 12-inch non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid**. Repeat with remaining tortillas and set aside.
- In same skillet heat 1/2 Tbsp of the canola oil over medium-high heat. Add onions and saute until soft and slightly golden, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
- Remove skillet from heat, then add salsa verde and cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted.
- Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and Monterey jack cheese.
- Spread about a scant 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side.
- Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas at least 1-inch apart on baking sheet for even toasting.
- Brush tops and sides of rolled tortillas lightly with remaining 1 Tbsp canola oil. Bake in preheated oven until edges are golden brown and taquitos are crisp, about 18 - 20 minutes. Serve warm with dipping of choice (i.e. sour cream, salsa verde, guacamole, tomato salsa, hot sauce).
Notes
- *I don't recommend using the corn tortillas they've recently come out with that are now "softer and improved." The more firm tortillas actually work better here and don't break as much.
- **This is done to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking.
- Recipe adapted from Our Best Bites
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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