Rachel's Recipes

Baked Chicken Taquitos

Posted on: May 31, 2011

I made these as an appetizer for a Memorial Day barbecue and they were a hit. They would also be good for a light dinner. I actually made the filling the night before and then rolled the taquitos the next day. You could also free the rolled taquitos and bake them from frozen if you wanted a super quick meal.

3 oz cream cheese, softened (I used neufchatal)
1/3 cup salsa verde
1/2 lime, juiced
1 tsp chile powder
1/2 tsp cumin
pinch cayenne pepper
1 tsp dried parsley or cilantro (you can use fresh cilantro, which I didn’t have on hand or omit this)
1 tsp crushed garlic (2-3 cloves)
1/4 cup onion, finely minced
2 cups cooked chicken, shredded
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
12-15 6-inch taco tortillas (flour or corn)
salt and pepper to taste

Preheat oven to 425.

Mix cream cheese, salsa, lime juice, spices, garlic and onions together. Add the chicken and shredded cheese and mix again.

Microwave three or four tortillas for 20-30 seconds to soften them. Add two tablespoons of filling to the edge of the tortilla and roll up tightly. Place seam side down on a baking sheet.

Bake 15-20 minutes, or until the tortillas are crisp and golden.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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