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Baked Chicken Taquitos

5/3/2012

 
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These baked chicken taquitos have been going around the blog world for awhile, and there's good reason. They are delicious and easy. I saw these on Annie's Eats for the first time a year ago, and I made them within a couple of weeks. The filling is creamy and cheesy and has the right amount and mix of spices. It's also really easy to substitute or change the quantities of the ingredients. Want more cheese? Add more. Want to make them vegetarian and sub black beans and corn for the chicken? Done. Don't like cilantro? Leave it out. Want them more spicy? Add some hot sauce. Want to make them bigger? Use a bigger tortilla and add more filling (I do this one).

Regarding the chicken, I used to buy a rotisserie chicken and cut that into pieces. Now I boil a chicken breast and finely chop it. You can do whatever works best for you. The other wonderful thing about this recipe is that it freezes great and makes for a very easy weeknight meal. When you're done filling the taquitos, place them in a freezer bag, and stick them in the freezer (before baking). On a day when you get home from work and wonder what the heck you're going to make for dinner, don't sweat it. You can bake these right from the freezer. Just spray a little cooking oil on top, sprinkle on some kosher salt (don't skip this step...it's truly great), and bake for a few extra minutes than normal. You will know when these bad boys are done. They will be sizzling. I do recommend to let them cool a little before eating because these get insanely hot! When I make this recipe now, I do a double batch so I have a few dinners ready for those nights when I want something easy.  

If you're looking for other ideas for Cinco de Mayo food, check out the Recipe Index page...there's a Mexican section with some of my favorites.

Baked Chicken Taquitos
Makes about 12
Print this recipe

3 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons cilantro, chopped
1-2 green onions, chopped
2 cups cooked chicken, chopped or shredded
1 cup Mexican cheese (I also use cheddar or Colby Jack)
10-12 6-inch tortillas
Cooking spray
Kosher salt

Preheat your oven to 425 degrees.

In a large bowl, combine first 11 ingredients and mix together. Warm up your tortillas so you they will be easier to work with and spread 2-3 tablespoons down the middle of each tortilla. Roll up the tortilla and place seam side down on a greased baking sheet. Spray the tortillas with cooking spray and sprinkle a little kosher salt on top.
 
Bake for 15-20 minutes or until sizzling and golden brown.

Source: Annie's Eats, originally from Our Best Bites
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kale link
5/3/2012 03:10:07 pm

Aw I miss rotisserie chickens! Who thought I'd be saying that at any point..? The touch of cumin in this recipe is really nice!

Holly link
5/3/2012 11:05:55 pm

mmmmmmmmmm. I think I need to make these soon. I never thought of just boiling a whole chicken and then using it for wraps. I don't know why, but it's a really good idea - so easy.

Crystal @ A Lovin' Forkful link
5/3/2012 11:24:59 pm

These look great. I've have been also seeing these recipes a lot lately. Your's looks great. I love the versatility.

Sasha link
5/4/2012 02:49:24 am

My boyfriend will looooove this :) Thanks!

Nicole @ The Marvelous Misadventures of a Foodie link
5/4/2012 08:09:47 am

I love that taquito recipe - it's a favorite in our house :)

Anita at Hungry Couple link
5/4/2012 10:05:39 am

This sounds great. Saving this one!

Jen link
5/4/2012 06:10:24 pm

Your tacos look delicious. :-)

Debra Kapellakis
5/5/2012 02:33:33 am

I have printed this and will make if for my family.

Rachel link
5/6/2012 05:16:14 am

These look great!!

Kathleen
9/26/2012 10:56:05 am

Made this tonight~ fantastic ~ family says it's a keeper! Just wish I had doubled to actually have some left over to freeze. It made 10 for me.


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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