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Baked Chicken Taquitos
These creamy chicken taquitos are the real deal. Baked, not fried - easy to make, super delicious, and freezer friendly.
Course
App, Appetizer
Cuisine
American, Mexican, Southwestern
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
taquitos
Calories
154
kcal
Author
Kylee Ayotte
Ingredients
Filling
3
oz
cream cheese
softened
1/4
cup
salsa
1
Tbs
lime juice
freshly squeezed
1
tsp
prepared chili powder
1/2
tsp
ground cumin
1/2
tsp
onion powder
2
cloves
garlic
minced
3
Tbs
cilantro
chopped
1-2
green onions
chopped
2
cups
cooked chicken
shredded
1
cup
Monterey jack cheese
shredded
12
flour tortillas
soft taco sized
1
Tbs
vegetable oil
Instructions
To prepare and eat immediately
Preheat the oven to 425˚F.
Line a baking sheet with parchment paper.
Mix together the filling ingredients in a large bowl until thoroughly combined
Heat the tortillas in the microwave until soft and pliable, and keep warm (I use a tortilla warmer)
Spoon filling down the middle of each tortilla and roll up tightly.
Place seam-side down on a baking sheet and repeat with remaining filling/tortillas.
Brush the taquitos with vegetable oil and sprinkle with a pinch of kosher salt.
Bake 15-20 minutes, until crisp and golden.
Devour.
To Freeze
Place the baking sheet in the freezer and chill until taquitos are frozen.
Transfer to a freezer safe zip top bag, and place back in the freezer.
To bake from frozen:
Preheat the oven to 425˚F.
Remove desired number of taquitos from the freezer and place on a parchment paper lined baking sheet.
Bake for 20-25 minutes until crisp and golden.
Devour.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
17
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
12
mg
|
Sodium:
332
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
220
IU
|
Vitamin C:
0.8
mg
|
Calcium:
115
mg
|
Iron:
1.2
mg