Skip the gas station version and make your own Creamy Cilantro Chicken Taquitos right in your oven! These creamy, cheesy, spicy-as-you-want taquitos are as perfect for dinner as they are for snacking – just pair them with a side of beans and rice for a complete meal.
It’s monsoon season here in Florida, apparently. We’re used to spring rain, but this week we had some sort of tropical system come through that has apparently decided it’s vacationing here. Since coming home Monday, every single day has been off-and-on rain and storms.
My apologies to anyone who came down here looking for sunshine in May.
Fortunately, I’m pretty fond of rainy weather. It makes for tougher photography, but it’s perfect for relaxing and Hulu binges. And that pretty much describes my week.
I know I missed Cinco de Mayo, but these oven baked Creamy Cilantro Chicken Taquitos are good any day of the year.
Just saying.
Raise your hand if you’ve ever mistakenly grabbed a taquito in a convenience store. Now, feel free to yell at me if that’s your favorite food, but I have to be honest, here – they suck. They always taste stale, the filling is never quite right, they’re never hot enough. Plus – um – where’s the salsa con queso for dipping?!
The boxed ones from the frozen aisle are only marginally better. I’m all for paying for convenience, but making your own chicken taquitos at home is so quick and easy, I’m betting you’ll be willing to make the switch after trying just one.
This fabulous taquito recipe comes from my sweet friend Karrie’s new cookbook!
Karrie, the mastermind behind Happy Money Saver, told me about Seriously Good Freezer Meals at last year’s Everything Food Conference. This lovely lady is seriously in love with meal planning and freezer meals, and she knows her stuff!
The sparkle in her eye when she spoke of the book-writing process was infectious, and I have to admit that she was part of my motivation for writing my own! (Which you can preorder right here if you haven’t yet!)
Now, I’m not really one for meal prep. I’ve tried it, and if I was still working a 50+ hour week out of the house, this book would be my new bible. With how life is now, I don’t need to freeze meals ahead, but that hasn’t stopped me from cooking out if it! The 150 recipes in here sound as delicious as they are convenient.
Maybe instead of cutting the recipes in half, I should just make the whole thing and freeze it after all. With just Abe and I to feed, we try to keep leftovers to a minimum but…Karrie’s solved that problem here!
Tips for Delicious Taquitos:
- • Play with the heat levels! If you love spicy foods, swap the salsa verde out for your fave hot salsa. You can even toss in some minced jalapenos for a bit of crunch!
- • Shredded beef or pork would be yummy in this taquito recipe also! Use whatever leftovers you have on hand, whether it’s last night’s pot roast or a bit of carnitas.
- • Try not to overfill them. About 2 tablespoons of filling should be enough – otherwise, you run the risk of them busting in the oven. (Speaking from experience, here.)
- • Play with cheeses! This taquito recipe uses cheddar-jack, but Mexican blend, pepper jack, and cotija will lend some interesting flavors!
- • These taquitos are corn-tortilla based, but try them with flour for a different spin! Just don’t forget the oil spray and salt for that extra crunch!
- • Serve these taquitos up at any party, sleepover, game night, or as an after-school or -work snack. Your kiddos will love them as much as the adults do!
How To Make This Easy Chicken Taquito Recipe:
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil and set aside.
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2. Place cream cheese in a bowl and soften in the microwave about 2 minutes. Stir in the chicken, cheese, salsa, cilantro, lime juice, and spices. Mix until well blended.
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3. Heat tortillas briefly to soften them before rolling the taquitos. Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll and place seam side down on prepared baking sheet.
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4. Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15 minutes. Serve with additional salsa, sour cream, and more cheese, if desired.
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5. To freeze: As you roll the taquitos, place them on a parchment lined baking sheet, being sure they don’t touch. Freeze the taquitos, then transfer them from the baking sheet to a freezer-safe gallon sized bag. Label and place in freezer. When you are ready to eat, remove the desired number of taquitos from the bag, place on a foil or parchment lined baking sheet. Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15-20 minutes, or until crispy.
Love Spanish-style appetizers? Try these on for size!
Creamy Cilantro Chicken Taquitos
Ingredients
- 8 oz cream cheese
- 3 cups roasted chicken breast shredded
- 1 ½ cups pepper jack cheese shredded
- ½ cup salsa verde
- 4 tablespoons cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 15 small corn or flour tortillas
- Fine sea salt
- Cooking spray
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil and set aside.
- Place cream cheese in a bowl and soften in the microwave about 2 minutes. Stir in the chicken, cheese, salsa, cilantro, lime juice, and spices. Mix until well blended.
- Heat tortillas briefly to soften them before rolling the taquitos. Spoon about 2 tablespoons of the chicken mixture into each tortilla, roll and place seam side down on prepared baking sheet.
- Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15 minutes. Serve with additional salsa, sour cream, and more cheese, if desired.
- To freeze: As you roll the taquitos, place them on a parchment lined baking sheet, being sure they don't touch. Freeze the taquitos, then transfer them from the baking sheet to a freezer-safe gallon sized bag. Label and place in freezer. When you are ready to eat, remove the desired number of taquitos from the bag, place on a foil or parchment lined baking sheet. Spray the taquitos with olive oil spray and sprinkle with a bit of sea salt. Bake for 15-20 minutes, or until crispy.