These delicious creamy baked chicken taquitos will quickly become a family favorite!
Do you have a certain special recipe that everyone asks for whenever you make it?
I’ve served these creamy baked chicken taquitos for friends who join us for dinner, at family’s reunion, and of course at our Fiesta Party we threw a few years back. And every time I make them, someone asks for the recipe. Instead of continuing to type it out again and again, I thought it was about time that I share the taquito recipe on the blog and I couldn’t think of a better day to post it than on Cinco de Mayo. 🙂
This taquito recipe is super simple to make! There isn’t any frying involved yet these oven baked taquitos still have that nice tasty crunch thanks to a little bit of olive oil and salt.
When I am up for making a full meal, I will pair the taquitos with refried beans, rice, and a batch of cilantro salad dressing for dipping them in. Which by the way is deeeeeliccious!
Or, which is most often the case, the taquitos will be served by themselves. Either way my family loves them! In fact, this recipe is my 5 year-old’s birthday dinner of choice. 😉
I hope your family enjoys it as much as we do!
- 2/3 cup (6 oz) cream cheese (softened)
- 16 oz green salsa
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 garlic cloves (minced)
- 6 tablespoons cilantro (chopped)
- 6 tablespoons green onions (chopped)
- 4 cup shredded chicken
- 2 cups pepperjack cheese
- corn tortillas
- olive oil
- Blend together cream cheese, salsa, cumin, chili powder, and garlic.
- Stir in cilantro, green onions, chicken, and cheese.
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with oil or cooking spray. Place a few tortillas in the oven to warm up, this helps them from not breaking when rolled.
- Working one tortilla at a time, place about 3 tablespoons of the chicken mixture in the center of a tortilla. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Place seam side down onto prepared baking sheet (taquitos not touching each other) and repeat with remaining tortillas and chicken filling.
- Lightly brush tops with olive oil and sprinkle with salt. Bake until taquitos are crisp, about 15 minutes. Serve with sour cream, guacamole or just by themselves.
- If you have any leftover rice from a previous meal, you can mix that into the chicken mixture for an added filler which makes the recipe go further. My kids don't even notice.
The taquitos dipped in this Cilantro Salad dressing is to die for!
Planning a Cinco de Mayo party? Check out these fiesta party ideas!
Click here to see where I like to party.