Baked Creamy Chicken Taquitos

Taquitos. You know in the frozen food isle at your local grocery store. Packed full of unhealthyness but so tasty. Well, I have a secret for you…you don’t have to buy them anymore. Nope..not at all. Thanks to Pinterest,  I found a recipe for a healthy version of those frozen treats.Oh and it’s good. Crispy on the outside, creamy and flavorful on the inside. So yummy.

Now if I could just get them while on a beach in Mexico with a margarita I would be one happy girl!

Photo Credit:

Baked Creamy Chicken Taquitos

Recipe From:


3 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 or corn tortillas
kosher salt
cooking spray


Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

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.)

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 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

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.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

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


7 thoughts on “Baked Creamy Chicken Taquitos

  1. ostranderblog says:

    About how many did this make for you? Sounds like a great lunch / or an appetizer. And how awesome not to deep fry …

    • Stacy Fiore says:

      It all depends on the size of the tortilla you use and the amount of filling you put into each one. I got about 15 or so and a few of mine could have used less filling 😉

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