Baked Creamy Chicken Taquitos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
12
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Calories
158 kcal
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Course
Main Course
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Cuisine
South American
Baked Creamy Chicken Taquitos
Description
Baked Creamy Chicken Taquitos are made by mixing softened cream cheese with a green salsa base, fresh lime juice, and a variety of spices including cumin, chili powder, onion powder, and granulated garlic. Fresh cilantro and green onion add herbaceous notes, while shredded cooked chicken and pepper jack cheese provide protein and meltiness. The mixture is rolled tightly into soft taco-sized tortillas and baked at a high temperature for a crispy finish.
Heating the tortillas before rolling prevents cracking, especially for corn tortillas, while the baking creates a golden, crisp shell enclosing the moist, creamy filling. The chili and cumin add a mild, earthy heat that complements the tangy green salsa and lime juice, balancing the richness of the cream cheese and cheese.
These taquitos serve well as a main dish or party snack. They pair nicely with fresh dips or salads and can be made ahead for convenience. Freezing the rolled taquitos on a tray before bagging helps keep their shape, and baking from frozen yields a crispy texture similar to fresh-baked.
Freezer storage instructions ensure you can prepare batches in advance. Brushing the taquitos with oil before freezing helps maintain crispness. Cooking times vary slightly when baking from frozen or thawed, and air frying is an alternative method for a quick crisp finish.
Ingredients
- ⅓ cup cream cheese low fat is fine, avoid fat free
- ¼ cup green salsa
- 1 tablespoon lime juice fresh
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic or garlic powder
- 3 tablespoons cilantro chopped
- 2 tablespoon green onion sliced
- 2 cups chicken 10-12 oz, shredded, cooked
- 1 cup pepper jack cheese about 4 ounces, or plain jack cheese, grated
- 12 tortilla or tortillas of your choice, soft, taco size
- kosher salt
- cooking spray or oil
Instructions
For the filling
- Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
- Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic, cilantro and green onions.
- Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
For the taquitos
- Heat oven to 425℉. Line a baking sheet with parchment or spray a baking sheet or foil-lined baking sheet with nonstick spray.
- If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas use them at room temperature or warm them slightly in the microwave if they aren't super fresh. If using fresh, uncooked tortillas you can roll them raw.
- The amount of filling you use will be different depending on what size tortilla you use. For soft taco size tortillas place about ¼ cup of the chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges as you roll to prevent filling from leaking out. Roll up tortillas and place seam down on a baking sheet, not touching one another.
- Spray each taquito lightly with cooking spray, or lightly brush with olive oil and sprinkle with just a little bit of kosher salt, if desired.
- Place pan in oven and bake for 15-20 minutes or until the ends start to get golden brown and crisp. Different types of tortillas will bake differently so set a timer for less and keep an eye on them. Sometimes seeing a bit of filling coming out is a good indicator. Remove from oven and let cool slightly before serving. If filling has leaked out just use a spoon to push it back in.
- Dip in sour cream, guacamole or my Lime-Cilantro Ranch.
- Air Fryer Instructions: All air fryers will cook differently, but in mine I do 8-10 minutes at 350 degrees. I suggest checking them at the 6-8 minute range.
Notes
- Soften the cream cheese before mixing to combine ingredients smoothly and evenly.
- Gently warm tortillas to prevent cracking when rolling, especially corn tortillas wrapped in damp paper towels before microwaving.
- For freezing, freeze taquitos on a flat tray until solid before transferring to freezer bags to maintain shape and prevent sticking.
- Bake frozen taquitos at 425°F for approximately 20 minutes or until golden and crispy; air frying at 350°F for 7-8 minutes also works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 300mg | 13% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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