Made with staples such as Monterey Jack Cheese, cumin, and salsa, this recipe for Baked Chicken Taquitos brings a taste of the Southwest to you. An added bonus? They are also freezable!
What else can I say about this recipe?
We have made these twice already and have fallen in love with them each time. These aren’t the frozen kind that you can purchase at the grocery store either (not that I’m knocking those because I am VERY guilty of buying a box or two myself).
We have lived here for a year and a half now, and I’m slowly learning the difference between New Mexican food, authentic Mexican food, and Tex-Mex food. Authentic Mexican food is made with cilantro and lime. This recipe can probably fit into this category because it does in fact, have these two ingredients. If you want to make it New Mexican, add some green chili into the mixture.
I have heard that you can use different types of meat to fill these with, however, I purchase chicken breasts in bulk, cook them in the slow cooker, shred, and then freeze. This means we have TONS of cooked shredded chicken on hand all the time, therefore I’m always on the hunt for chicken recipes.
I’ve also heard that these freeze well but they never last more then 2 days in this house so I can’t attest to this. Make these for your family this week and bring a little taste of the south west into your home 😉
These pair very well with our recipe for 5 Minute Spanish Rice (pictured up above). Black beans or refried beans also are wonderful side dishes to make. For dessert, round out the meal with one of these two recipes: Dessert Nachos or Apple Pie Enchiladas
Baked Chicken Taquitos
(makes 16 taquitos)
Ingredients:
2 cups shredded and cooked chicken
3 oz. cream cheese, room temperature
1/4 cup medium salsa
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. onion salt
1/4 tsp. garlic powder
3 tbsp. chopped cilantro (optional)
2 tbsp. chopped green onion
1 cup shredded Monterey Jack cheese (or Pepper Jack)
Small corn or flour tortillas
Kosher salt
Cooking spray
Directions:
- Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with cooking spray.
- In a medium bowl, mix all of the above, stopping at the tortillas. Mix until well combined.
- On a big plate, place a damp paper towel on top. Then, place 3 tortillas…side by side…on top of the damp towel. Place another damp paper on top of the tortillas.
- Heat plate of tortillas up in the microwave, on high for 40 seconds.
- Take about two tablespoons of the chicken filling and place it about an inch away from you across each tortilla. Roll the tortilla up tightly and place, seam side down, on the baking sheet.
- Repeat steps 3 through 5 until all the mixture is gone.
- Lightly spray the rolls with cooking spray and sprinkle each one with a pinch of kosher salt.
- Bake for 15-20 minutes or until the rolls start to brown.
- Serve with guacamole, sour cream, pico de gallo or salsa.
**Libby’s Notes: If using corn tortillas, it is very important to complete step 3. Failure to do so will result in a cracked tortilla shell.
These look so good! Not sure about cumin but I'll give it a try. Probly ate it a million times just don't realize it. Warm Blessings! Amy
Oh…you wouldn't even taste the cumin. However, when it doubt, leave it out 😉
Oh, yum! I've had the frozen kind from the grocery store before but these look about 10 times better. Great recipe. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Oh we love the frozen kind too 🙂 But we may just love these more 😉