Best Baked Creamy Chicken Taquitos Recipes

CREAMY BAKED CHICKEN TAQUITOS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In small bowl, stir together chicken, cream cheese and 1/4 cup of the salsa. Taste for spiciness; add more salsa to taste.
• Lightly brush each tortilla on both sides with olive oil or spray with cooking spray. Place 2 tablespoons chicken mixture in center of each tortilla. Roll up; place on cookie sheet, seam side down.
• Bake 15 to 20 minutes or until lightly browned. Serve immediately.

BAKED CREAMY CHICKEN TAQUITOS

Steps:

• Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
• 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. Stir to combine and then add 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.
• The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
• Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
• Then roll it up as tight as you can.
• Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
• Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

BAKED CREAMY CHICKEN TAQUITOS

Steps:

• Preheat your oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.) 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. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 - 20 minutes or until crisp and golden.

BAKED CREAMY CHICKEN TAQUITOS

Steps:

• Preheat your oven to 425°F Line a baking sheet with parchment paper.
• In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
• (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.).
• 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. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
• Bake for 15 - 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.
• **To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425F and bake for 20 minutes.

BAKED CREAMY CHICKEN TAQUITOS RECIPE - (4.6/5)

Steps:

• Preheat oven to 425˚F. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.) 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. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 - 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole - or both! **To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).