Baked Creamy Chicken Taquitos

I’m a big fan of Mexican food, and one of the appetizers I like to get while out at a Mexican restaurant are chicken taquitos.  I mean, how can you go wrong with chicken, cheese and other yummy seasonings wrapped in a corn tortilla and deep fried?  I bookmarked this recipe awhile ago, and when scanning saved recipes for something new for Cinco de Mayo, I decided it was time to try these.  I’m always a fan of trying to “healthify” my favorite foods, so I was really hoping these would taste as good as the restaurant version.  I am VERY happy to say that they taste even better than the ones I’ve had at restaurants!  All three of us were big fans of these, especially the toddler…just look at his cute little face🙂

The only changes I made to the recipe were to substitute black bean salsa for the green salsa since we’re not fan of the green salsa, and I used a Mexican blend cheese rather than pepperjack to make them more toddler friendly.   Also, be careful not to overfill the tortillas…most of mine split because I had too much filling in them, and I only got 11 taquitos!  These will make a somewhat frequent appearance on our weekly meal plan, and I will definiltey be making a batch or two to freeze so that we have them for impromptu football parties this fall, and for dinners after our new little one arrives in September.

Baked Creamy Chicken Taquitos
Servings: 12 taquitos  Points+:  3 per taquito

1/3 cup (3 oz) cream cheese
1/4 cup black bean salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 cups shredded cooked chicken
1 cups grated Mexican blend cheese

small corn tortillas
kosher salt
cooking spray

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 salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well.

(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

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.

Source: Adapted from Our Best Bites

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