Baked Creamy Chicken Taquitos Recipe

8/13/2012

Baked Creamy Chicken Taquitos Recipe — a Modern Mrs.
Seven years ago, when I was pregnant with my daughter (and when my body could tolerate food of any kind), I had a love affair with El Monterey Chicken & Cheese Taquitos. I would fix about five at a time and devour them in seconds. Fast-forward to today, and not only would I never think about purchasing food of that kind, but I'm now lactose intolerant. Sure, I could take one of those nifty Lactaid pills, but sometimes I still have some symptoms, and those things are just full of crazy ingredients, so I try not to consume them often.

Now that I've told you that story, let me tell you about how I stumbled across a recipe to make my own, even more delicious (and better for you) Chicken Taquitos.

One day, I was looking for a recipe to utilize my leftover chicken breasts. I searched Google, but didn't come up with anything that spoke to me looked interesting, so I went to my one of my favorite food blogs; The Girl Who Ate Everything. There I searched her Recipe Index and came across her Baked Creamy Chicken Taquitos. The rest, as they say, is history!

Baked Creamy Chicken Taquitos

Adapted from The Girl Who Ate Everything.


  • 1/3 cup Tofutti's Better Than Cream Cheese
  • 1/4 cup salsa
  • 1 tbs. fresh lime juice
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 3 tbs. chopped cilantro
  • 2 cups cooked chicken, shredded
  • 1 cup Rice Shreds, Cheddar
  • About 10 whole wheat tortillas
  • Cooking spray

  1. Preheat your oven to 425°. Line a baking sheet with foil and lightly coat it with cooking spray.
  2. Heat the cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
  3. Add salsa, lime juice, cumin, chili powder, onion powder, and garlic powder to the cream cheese. Mix well.
  4. Add cilantro, chicken, and cheese to the cream cheese mixture. Combine well.
  5. If needed, heat your tortillas in the microwave until they are soft and easy to roll without cracking.

  6. Place 3 tbs. of the chicken mixture on the lower third of the tortilla, keeping it about ½ inch from the edges.
  7. Roll the tortilla up as tight as you can.
  8. Place the tortillas seam side down on the baking sheet. Spray the tops with cooking spray.
  9. Bake 10-15 minutes, or until crisp and the ends start to get golden brown.
Additional Notes: These Taquitos taste especially delish when dipped in some Tofutti's Sour Cream!


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Enjoy,


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2 comments

  1. Stealing this one!! I've been looking for some easy ideas for the girls on the nights they have gymnastics practice and this is a great healthy recipe. It'll be perfect for them!

    ReplyDelete
  2. This is definitely a great recipe for in-a-hurry situations. In my oven it only takes 10 minutes to cook, and you could totally prep the mixture beforehand so when you're ready, just scoop them into the tortillas and bake!

    ReplyDelete

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