Sunday, Jul 23, 2017
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Creamy Chicken Taquitos

I have been away from home for almost a month this summer attending reunions, a 4-H camp, and a Suzuki String Instrument camp with my oldest girls.  It is time to get back to meal planning and fill up my freezer now that I home.  I came across this recipe and had to share.  I’m excited to make these tomorrow and put some in my freezer for another night.   Thank you Sara with Our Best Bites.com for the great recipe and pictures!!

 

Our Best Bites Baked Creamy Chicken Taquitos intro

These come together fairly quickly, and an awesome bonus is that these freeze (unbaked) beautifully so you can make extra and have a meal for later.

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

 

You’ll need some cooked, shredded or diced chicken for this recipe.  You can use a mix of dark and/or white meat, or whatever is easiest.  For me, easiest is often a rotisserie chicken from Costco.

our best bites shredded chicken

The “creamy” component in this recipe comes from a couple of things.  For starters, I use a little bit of cream cheese.  It melts together with the shredded jack cheese to make an awesome creamy texture that coats the chicken.

our best bites cream cheeseYou can use either plain Jack cheese, or pepper jack if you’d like a little more heat.

our best bites pepperjack cheese

Some other things go in there for tons of flavor, like some green salsa,

our best bites green salsa

green onions, fresh lime juice, and plenty of seasonings.

our best bites green onion

Just mix it all up and your filling is done.

our best bites mixed taquito mix

You’ll place a few tablespoons on small flour, or corn tortillas and roll them up tight.  You’ll want to keep your filling about an inch away from both ends because it will leak out the ends.  Another trick is to roll them tight.  Don’t be loosey-goosey or they’ll fall apart.

our best bites chicken taquitos pre-roll
Once you get them all rolled up, you can either bake them immediately, OR

our best bites rolled up chicken taquitos

save them for later.  I’ve taken these to friends in a bag like this one below.  They’re great in the fridge for a few days and you can bake them up as needed.  Or you can freeze them and bake them straight from the freezer.  It’s totally worth it to make a double batch so you can pop one in the freezer!

Refrigerator Taquitos

To bake them immediately, lightly spray a foil-lined baking sheet with non-stick spray, or brush lightly with oil.  Place the taquitos in a single layer, not touching each other, and then lightly brush the tops with olive oil, or give them a quick spray of non-stick spray and sprinkle lightly with kosher salt.

our best bites rolled taquitos

Bake them in the oven until they turn golden brown, especially on the edges.

our best bites baked taquitos

You can see how the bottoms totally crisp up

our best bites baked taquito bottoms

and while that outside tortilla is perfectly crisp, the inside layers are soft and awesome.

our best bites taquito centers

These are seriously amazing.

Our Best Bites Chicken Taquitos

It is absolutely mandatory to serve them with our Creamy Lime-Cilantro dressing for dipping, but they’re also good with good ol’ salsa, sour cream, and guacamole.

Our Best Bites Baked Creamy Chicken Taquitos

If you’ve seriously never tried these, today is your day.  Put them on your menu plan!

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!

Looking for the beef version? It’s right here!

Lastly, recently this recipe was noted in an article in the Chicago Sun-Times where the author noted that they were “some of the best taquitos I’ve ever had”

I’ll take it!


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