Baked Creamy Chicken Taquitos


Don’t these look delicious?! ¬†Well..they were ūüôā . ¬†This recipe is great because it can be used in so many ways. ¬†It could easily be a main dish (which is how I served it), but since it’s so light and easy to handle, it could also be an appetizer. ¬†In fact, these lil puppies can even be frozen and then baked later so you can make a ton and have them on hand for a night when you don’t feel like cooking! ¬†There are freezing instructions at the end of the recipe. ¬†However, I’ll go ahead and say, that I did not freeze any of mine…I mean…they just looked so tasty! ¬†So we just went ahead and ate them all. ¬†No regrets.

When I was in college, I ate taquitos like a boss. ¬†I’d buy those frozen ones that come in a box of like 40 at Wal Mart and eat them for days. ¬†You just heated them up in the toaster oven and BAM instant delicious lunch. ¬†And truly…they were really good, even if they were frozen. ¬†These, however, have the benefits of being MUCH healthier since they aren’t full of processed ingredients, they’re baked instead of fried, and they’re actually quite a bit more “authentic” tasting. ¬†I hope you enjoy them as much as I did!

Baked Creamy Chicken Taquitos

Yields: 10-12 servings

Serving Size: 1 taquito

Baked Creamy Chicken Taquitos


  • 4 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (juice from half a lime)
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • Small flour tortillas
  • Kosher salt
  • Cooking spray


  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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.)
  3. 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 seconds).
  4. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  5. 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.
  6. Bake for 15 ‚Äď 20 minutes or until crisp and golden.


To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Source: Pennies on a Platter

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  1. Pingback: Favorite Recipes of 2012 « normalcooking

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