Old House to New Home

Cook. Create. Renovate. Sharing Easy Recipes and Simple DIYs

  • Home
  • About Me
  • Recipe Index
  • Home, DIY, and Organization
  • Shop
  • Featured At and Link Parties
  • Privacy Policy
  • Work With Me

Creamy Baked Chicken Taquitos

March 24, 2014

Back in my just married days, I spent a ton of time on an online discussion board where people shared their recipes and just chatted about food in general. Many of the members of this community were bloggers (some of these bloggers have made it really big!!! congrats!!) and they would share their newest blog posts with us. Every once in a while, one of their recipes would become widely popular on the board and it seemed like everyone was making that recipe and blogging it all at the same time. One of those popular recipes were these chicken taquitos. Everyone was making them and everyone was loving them. I jumped on the bandwagon and made them soon after and they became a family favorite in our house. Now that I have a blog of my own, I am so excited to share these because they are such a great dinner. They can be made ahead and frozen and then baked directly from the freezer. I actually made a big batch of these when I was pregnant to pull out as easy lunches while I had my hands busy with a newborn. These are very adaptable and can be changed up to include whatever you have on hand. I added black beans to the recipe here for added protein and fiber, but they are not in the original recipe and would not have to be included if you weren’t a fan of beans. You could also add corn, change the shredded chicken to pork or beef, or make them vegetarian by omitting all the meat and just using corn and beans. Whatever you decide to put in these, they will still be cheesy and crunchy, which makes these just so good.

Creamy Baked Chicken Taquitos
Source: Adapted from Pink Parsley

Ingredients:

2 cups shredded chicken (rotisserie works great here)
4 oz. cream cheese, reduced fat or regular, softened
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded pepper jack cheese
1 15 oz. can black beans, rinsed and drained
15 taco sized flour tortillas
1/2 cup salsa
juice of 1/2 a lime
1 tsp. chile powder
1/2 tsp. cumin
pinch cayenne pepper
1/2 tsp. onion powder
3 garlic cloves, minced
salt and pepper to taste
1/4 cup fresh cilantro (optional)

Salsa, guacamole, sour cream, avocado ranch dressing, etc. for dipping

Preheat oven to 425 degrees and spray a baking sheet with cooking spray.

In a medium bowl, mix together cream cheese, chicken, and cheeses. Mix until chicken is well incorporated into the cream cheese. Add beans, salsa, garlic cloves and all the seasonings. Mix well and then add cilantro if desired. Taste your filling and add salt and pepper to taste.

Place 2 heaping tablespoons of filling onto the bottom 1/3 of your tortilla shell. Roll up tightly and place seam-side down on your baking sheet. If tortillas start to unroll, press down gently on your rolled taquito and it should stay closed. If your tortillas are cracking, heat tortillas for 30 seconds in the microwave to soften.

Once all rolled, spray taquitos with cooking spray and lightly season with kosher salt. Bake for 15-20 minutes or until golden brown and crispy. Serve immediately with salsa, sour cream, etc.

*To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes (no need to thaw first).

 Linking up at
Chef in Training 

You May Also Like...

  • Pumpkin Pie PancakesPumpkin Pie Pancakes
  • Five Amazing Furniture Transformations with Chalk PaintFive Amazing Furniture Transformations with Chalk Paint
  • Chicken Parmesan Meatball CasseroleChicken Parmesan Meatball Casserole
  • $100 Guest Bedroom Makeover Reveal!$100 Guest Bedroom Makeover Reveal!
  • Easy Chicken Pad ThaiEasy Chicken Pad Thai
  • Pecan Pie Thumbprint CookiesPecan Pie Thumbprint Cookies

Posted by Amanda @ Old House to New Home 12 Comments
Filed Under: Mexican

Comments

  1. Tela says

    April 1, 2014 at 4:14 pm

    This looks awesome! I am pinning and going to try on our Taco Tuesday night next week. Stopping by from the Tasty Tuesdays linkup. Thanks for sharing.

    Reply
    • Amanda says

      April 1, 2014 at 5:33 pm

      Tela, please let me know how you like them!

      Reply
  2. mothers shadow says

    April 1, 2014 at 5:26 pm

    Stopping by from Tues Talent and I can’t wait to try this one! THANKS! Carrie, A Mother’s Shadow

    Reply
    • Amanda says

      April 1, 2014 at 5:32 pm

      Thanks Carrie! Please let me know when you try them!

      Reply
  3. Chris Coyle says

    April 1, 2014 at 6:49 pm

    Hmmm, this just made me think of my favorite Egg Rolls. It was apparently an adaptation of a Chili’s recipe. It would be awesome to make that filling and use it inside taquitos rather than doing all that frying sometimes. 🙂 [#TastyTuesdays]

    Reply
    • Amanda says

      April 2, 2014 at 11:42 am

      Chris, I have made those egg rolls and loved them! I believe they are called southwestern eggrolls. That would be a great idea to bake them instead of fry them. I think I will have to put those on my to make list!

      Reply
  4. Alecia says

    April 8, 2014 at 12:15 am

    Thank you for linking up to Tasty Tuesdays last week. As one of the co-hosts, I will be featuring your recipe on Tasty Tuesdays tomorrow on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.

    Reply
  5. Amanda Paxton says

    April 8, 2014 at 12:26 pm

    Thank you so much Alecia!

    Reply
  6. Stuck on a Cloud says

    April 8, 2014 at 3:25 pm

    I was you were featured on Tasty Tuesday, just stopping by to say hi and Congrats!
    Tiffany

    Reply
  7. Tracy says

    December 27, 2016 at 7:36 pm

    Great recipe – how many does this serve?

    Reply
    • Amanda @ Old House to New Home says

      December 27, 2016 at 9:18 pm

      It makes 15 taquitos and I would give each person 2-3, depending on their appetites! My husband can eat three but I usually eat two!

      Reply

Trackbacks

  1. Taco 'Bout a Birthday Party! says:
    August 30, 2019 at 7:00 am

    […] Taquitos  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

Welcome to my blog! I am so happy to have you here! I hope you stick around and check out my recipes or see how I am turning our old house into our brand new home!

Be Social! Follow Me Here!

Search This Blog:

Search by Category

Subscribe to My Email List to Get New Posts!

Popular Posts

  • Ten 21 Day Fix Recipes that are easy, healthy, delicious, and family friendly! Easy 21 Day Fix Recipes
  • Mini Macaroni and Cheese Bites
  • Microwave Apple Crisp in a Mug Microwave Apple Crisp in a Mug
  • Unstuffed Cabbage Rolls One Pot Unstuffed Cabbage Rolls
  • DIY Dress Up Storage Center

Come Pin With Me!

SoFab Badge

Theme by 17th Avenue · Powered by WordPress & Genesis